Matcha tea is a very highly prized tea from Japan, rich in vitamins and beneficial properties.
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.
6
12 minutes
22 minutes
easy

Ingredients

  • 350 g /

    Wholemeal Flour

  • 180 g /

    Cane Sugar

  • 50 g /

    Potato Starch

  • 80 ml /

    EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

    vaniglia Find out more
  • 2 /

    eggs

  • 1 teaspoonful /

    Baking Powder

  • 3 teaspoonfuls /

    matcha tea

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Instructions

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!

THE CHEF:

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.