Sometimes the simplest ideas are the best. Home baking is a perfect example. By preparing the biscuits yourself, you can not only adapt the ingredients to your preferences, but also create something truly unique. Our oat biscuits with Japanese Moya Matcha are a healthier alternative to ready-made sweets full of sugar and artificial additives.
Have fun with this recipe! You can use a different sweetener, add more matcha or use cashews instead of hazelnuts.
Matcha oat biscuits go well with afternoon tea (such as Genmaicha), fit for a second breakfast or as a healthier dessert. They take a while to prepare, and once you get to know their taste, we guarantee they will become a permanent guest in your kitchen!
Ingredients (for approx. 12 cookies):
- 150 g rolled oats
- 60 g wheat or oat flour
- 80 g maple syrup
- 1 egg (approx. 50 g)
- 70 g melted clarified butter
- 3 g baking powder (approx. half a teaspoon)
- 5 g Moya Matcha Traditional
- pinch of salt (approx. 1 g)
- 80 g chopped hazelnuts
Preparation:
- Pre-heat the oven to 180°C and line a baking tray with baking paper.
- In a large bowl, mix the dry ingredients: oatmeal, flour, baking powder, matcha, salt and chopped hazelnuts.
- Add the melted clarified butter, maple syrup and egg to the dry ingredients. Mix everything thoroughly until a homogeneous mass is formed.
- Form walnut-sized balls, flatten slightly and place on the baking tray, spaced apart.
- Bake for approx. 12-15 minutes until golden.
- Let them cool on the griddle. They taste best immediately after baking!
