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.
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.
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
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.