If you find yourself with a mountain of delicious matcha tea, in addition to drink it every day, don’t you want to put it in some treats? Impossible to resist the temptation. Short search on the net – because I remember a time when everything was green – and I’m already kneading my cookies.

Delicious. The texture is perfect, the one I like, buttery and crumbly. And the taste is something magical, the fresh and delicate touch of matcha tea makes you want to bite another, and then another. The apotheosis for me is to dip them in cold milk. The recipe is easy to perform, on the other hand comes from the blog of the inimitable Sigrid, a guarantee. Pay attention to the baking, as usual: between “just golden edges” and “charred biscuit” pass just a moment, keep an eye on it. So if you too are matcha-addicted and yet you haven’t tried these treats, don’t do like me, try them now!


Matcha tea biscuits

Original recipe here


  • 215 g all purpose flour
  • 100 g powdered sugar
  • 150 g butter
  • 3 yolks
  • 1+1/2 tablespoons matcha tea

Sift the tea together with the icing sugar in a bowl. Add the soft butter cut into small pieces, and whisk with electric whips until you get a smooth and homogeneous cream. Then add the flour little by little and, when it is completely incorporated, the egg yolks. Finally wrap the dough with the plastic wrap and leave it to rest in the refrigerator for at least 30 minutes. Roll out the dough with a rolling pin to about 4-5mm thick, cut the biscuits and place them on a baking sheet lined with baking paper. Bake at 180 °C for about 15 minutes, you just need to color the edges. Allow to cool on a wire rack and serve. They are kept several days in a tin box.




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