Crumbly, buttery biscuits shaped like flowers with a touch of matcha – a subtle blend of a classic bake with the delicate, vegetal note of green tea. The two-tone petals give them an eye-catching look and highlight their light, spring-like character. Perfect as a seasonal treat for afternoon tea or a sweet addition to your spring table.
Ingredients:
- 120 g butter (melted)
- 1 egg
- 100 g caster sugar
- 250 g plain flour
- ½ tsp bicarbonate of soda
- pinch of salt
- 2 tsp Moya Matcha Traditional
Preparation:
- Melt the butter and mix in a large bowl with the sugar and salt, then add the egg and combine. Gradually add the flour and bicarbonate of soda, kneading until you have a soft dough.
- Divide the dough into two equal portions. Add the matcha to one half and knead until evenly green.
- Roll small balls from both doughs and arrange them on a baking tray in circles of 5, alternating colours. Place a ball of the contrasting colour in the centre of each flower.
- Gently flatten with the palm of your hand so the petals join together. Bake at 175°C with top and bottom heat for approximately 20–25 minutes, until the edges turn lightly golden. Leave to cool completely once baked.
