Springtime Matcha Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 6 grams of Matcha Green Tea Powder
- • 4 ½ cups of White Lily Unbleached Self-Rising Flour
- • 10 tbsp salted butter, keeping aside 2 tbsp for melting
- • ⅔ cup of white sugar
- • 1 ½ cups of milk
- • ¼ Turbinado sugar
- • 1 cup of confectioner’s sugar
- • Edible flowers
Personally, I have never had anything matcha-flavored in my life. No matcha baked goods, matcha chocolates, not even a sip of a matcha latte. However, with the green tea craze growing and the obsession with everything green, I had to try my hand at whipping up a Matcha Biscuit recipe. And they turned out to be delicious!
These bright, colorful, and fun treats are a wonderfully easy treat to bake up for your spring occasions. I can absolutely see these on an Easter sideboard with the gorgeous edible flowers - you can even make them a part of your table centerpiece for everyone to enjoy, they’re just that beautiful!
While the flavor might not be something for everyone to enjoy, I have to admit, I was slightly converted. The rich, earthy profile of the matcha is balanced with the sweetness of the shortcake recipe. And topped with that simple, sugary glaze, these have the ideal amount of sweetness.
Instructions:
- Preheat oven to 350ºF.
- Combine matcha powder with 1 cup of milk in a small bowl. Whisk or froth until consistent green color is achieved.
- Add flour and sugar to a large mixing bowl. Add 8 tablespoons of salted butter and work it into the mix in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, make a well in the center.
- Add your matcha milk and mix with your hands until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining matcha milk.
- Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
- As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
- Melt the remaining butter and brush onto the biscuits. Sprinkle each biscuit with Turbinado sugar.
- Bake for 16-18 minutes, rotating the pan halfway through.
- In a small mixing bowl, combine confectioner’s sugar and ½ cup of milk. Whisk until smooth, pourable consistency is reached.
- Once the biscuits are out of the oven, drizzle each with your glaze. Top with edible flowers for a fun, spring addition!