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Matcha Tea Biscuits
Recipe Summary
Yield: Makes about 3 dozen
Ingredients
Ingredient Checklist
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 large egg, lightly beaten
1/3 cup sweet matcha
1/2 teaspoon pure vanilla extract
1/2 cup neutral-tasting oil, such as safflower
1/3 cup blanched almonds, lightly toasted and coarsely chopped
1/3 cup candied ginger, finely diced
Sugar, for sprinkling
Cook's Notes
Matcha is carried at many specialty food stores and some supermarkets. If you can’t find sweet matcha, combine 1/3 cup sugar with 2 tablespoons regular matcha or finely ground green tea leaves.
Gallery
Matcha Tea Biscuits
Recipe Summary
Yield: Makes about 3 dozen
Gallery
Matcha Tea Biscuits
Matcha Tea Biscuits
Matcha Tea Biscuits
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
Ingredients
Ingredients
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1/3 cup sweet matcha
- 1/2 teaspoon pure vanilla extract
- 1/2 cup neutral-tasting oil, such as safflower
- 1/3 cup blanched almonds, lightly toasted and coarsely chopped
- 1/3 cup candied ginger, finely diced
- Sugar, for sprinkling
Directions
Preheat oven to 325 degrees. Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, whisk egg, matcha, and vanilla until smooth. Slowly pour oil into egg mixture, whisking constantly until incorporated. Add flour mixture and stir until smooth; mix in almonds and ginger. Chill 30 minutes.
Divide dough into thirds, and shape each into a log, 1 1/2 inches wide by 6 inches long. Place on a parchment-lined baking sheet, spacing 3 inches apart. Bake, rotating sheet halfway through, until center is firm and bottom edges are slightly golden, 18 to 20 minutes. Remove from oven and sprinkle about 1 tablespoon sugar evenly over logs. Let cool on sheet 15 minutes, then cut into 1/2-inch-thick slices using a serrated knife.
Arrange slices on parchment-lined baking sheet, cut side down, and sprinkle evenly with about 2 teaspoons more sugar. Bake until firm in center, 6 to 8 minutes. Let cookies cool on baking sheet on a wire rack, 5 minutes. Flip cookies, and sprinkle evenly with about 2 teaspoons more sugar. Return to oven, and bake until slightly browned on edges, about 6 minutes more. Let cool completely on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Cook's Notes
Matcha is carried at many specialty food stores and some supermarkets. If you can’t find sweet matcha, combine 1/3 cup sugar with 2 tablespoons regular matcha or finely ground green tea leaves.
Cook’s Notes
Matcha is carried at many specialty food stores and some supermarkets. If you can’t find sweet matcha, combine 1/3 cup sugar with 2 tablespoons regular matcha or finely ground green tea leaves.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Matcha Tea Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Matcha Tea Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
