Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
Tea flavoured buiscuits to go with your tea? As funny as it may sound, according to my friend this is a perfect pairing and we should not doubt her knowledge when it comes to pastry-making, baking and desserts. So we are all going to leave her the last word and try these biscuits.
My only note would be with regards to the garnish: if like me you’re not a big fan of candied sugar, just replace it with tiny pieces of pistachio.
Ready in: 90min
Cost: Moderate (Good quality Matcha Tea can be expensive)
Ingredients for around 50 biscuits
. Plain flour (500g)
. Potato flour (50g)
. Single Cream (50g)
. Caster Sugar (150g)
. Butter (200g)
. Eggs (3 yolks)
. Baking powder (7g)
. Salt (a pinch)
. Organic Matcha Green Tea Powder (1 spoon)
. Caramelised sugar/Pistachio pieces
. Egg (1)
. Whole Milk (half a glass)
Preheat the oven to 170°C/350°F/Gas Mark 4.
Soften the butter and beat it with a mixture of sugar and tea powder, then add the yolks one by one making sure the previous is well blended before adding the next. Pour the cream and add the vanilla flavouring. Leave flours, baking powder and pinch of salt at last.
Work until the mixture is uniform and consistent, wrap it in a transparent film for food and leave in the fridge for 30 minutes.
Roll out the dough with a pin to obtain 7mm of thickness (9/32 inch) and cut off with a mould.
Ease down the biscuits on a sheet of baking paper and brush with a mixture of egg (both yolk and albumen) and milk. Sprinkle with the candied sugar or the pistachio pieces and cook for 12 minutes.
If you can’t find Matcha Tea or you would like to try a different combination, these biscuits can also be flavoured with chocolate: use 30g of cocoa powder and decrease the plain flour by 30g.