These chocolate-dipped matcha green tea cookies are a little treat to round off any Japanese meal.
Any good quality chocolate will work for dipping. If you often find desserts too sweet, you’ll love these with 70% dark chocolate. Alternatively if you shy away from bitter flavours, use white chocolate instead. Both look gorgeous.
The biscuits themselves are very quick to make. Though you should allow an hour for them to chill in the fridge before baking, and an hour for the chocolate to set after they’ve been baked.
Ingredients Serves: 10
- Weigh out the flour, butter, sugar, matcha powder and salt into a food processor, and blend until it looks like breadcrumbs. Add a drizzle of water, and continue blending until the mixture starts to come together. Tip out onto your kitchen work surface, and press into a ball. Flatten to a thick rectangle and wrap in clingfilm. Refrigerate for 1 hour.
- Heat the oven to 160 C. Lightly flour the kitchen work surface. Roll out the biscuit dough to half centimetre thick, and cut - using a ruler - cut into 4-5 cm squares. Move onto a greased or lined baking sheet, leaving at least 2cm between cookies (they expand in the oven!). Bake for 15-20 minutes until the cookies are very lightly browned at the edges. Leave to cool.
- Once cool, melt the chocolate over a very low heat or in a bain marie. Dip half of each cookie in the chocolate and lay on a piece of baking parchment to set. Sprinkle with a little matcha powder to decorate.