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Shortbread Biscuits with Matcha Icing - By Emma

SHORTBREAD BISCUITS WITH MATCHA ICING

So Emma Harrel, the super talented food blogger and photographer did these mind blowing shortbread biscuits with matcha icing! 

Its pretty impressive and equally as yummy. 

Here's Emma's recipe

MINT MATCHA SHORTBREAD BISCUITS

These vegan shortbread biscuits are buttery and have a good crunch to them. The icing is made with Mint Matcha from the Wellness Lab, so they have a subtle fresh mint taste to them. The shortbread is a simple recipe of butter, sugar and flour with a pinch of salt. Just stir the flour, sugar and salt before rubbing in the butter until you have a nice dough to roll out. Cut out your biscuits and place them on a baking sheet and bake for 25 minutes on a low heat.

matcha icing shortbread

ADD SOME ZEST FOR EXTRA FLAVOUR

The biscuits can be flavoured, a little lemon or lime zest would work well. Or sprinkle some desiccated coconut into the mix for another flavour and texture. The fat I used in this recipe was a vegan block opposed to a soft spread. I did a couple of tests and the dough is a lot easier to work with using a vegan block, however you might need to add a little more flour if you find it is too sticky to roll.

Matcha Biscuits

The naturally coloured green icing has a hint of mint coming through which lends itself well to the sweetness. The biscuits keep for up to a week in an airtight container.

 

Recipe by Emma Harrel

Serving: 10 Biscuits

Author: Emma Harrel

Ingredients

  • 125g Plain flour Plus extra for rolling
  • 75g Caster sugar
  • ¼ tsp Sea salt flakes
  • 120g Butter I used a vegan block of butter
  • 120g Icing sugar
  • 2 tsp Wellness Lab Matcha Latte
  • 3 tsp Milk
  • 1 tsp Desiccated coconut

Instructions

  • Preheat the oven to 150°C
  • Stir the sugar, flour and salt together then using your hands, rub in the butter until you have a dough mix.
  • Dust the kitchen surface with flour and roll out your dough roughly 8-10mm thick. Cut out 8-10 biscuits using a cutter and place on a lined baking sheet.
  • Place in the middle of the oven and bake for 25 minutes until golden brown. Leave to cool on a wire rack.
  • Make your matcha icing by sifting together the icing sugar and matcha, then whisk in the milk until you have a smooth consistency. Once your biscuits have cooled, decorate them however you like, drizzle, dip, pour or spread!
  • I finished the biscuits with a light scattering of desiccated coconut.

 

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