We suggest you use it to make these light, genuine biscuits you'll never want to be without.
A Japanese tea crammed with goodness, in a very tasty version in these light, crumbly home-made biscuits.
350 g /
180 g /
50 g /
80 ml /
EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOURFind out more
1 teaspoonful /
3 teaspoonfuls /
Start to make the butter-free biscuit mix by mixing the flour, the sugar, the potato starch and the baking powder in a bowl.
Add the eggs, the oil and the matcha tea.
Mix all ingredients with the aid of a wooden spoon and then with your hands.
Form into a ball and leave to stand in the refrigerator, wrapped in kitchen film, for 30 minutes.
After half an hour, roll out the mixture between two sheets of greaseproof paper.
Cut out the biscuits using cutters.
Bake at 180° for 10/12 minutes.
Leave to cool and serve your Matcha Tea Biscuits!
Federica of Dolci senza burro
Who said you can't make a good cake or dessert without butter? Definitely not Federica Constantini; on her blog Dolci senza Burro she creates delicious things to eat, surprising us with unusual ingredients. A healthy, alternative choice that dovetails perfectly with another of her great loves: sport.