Sesame and Green Tea Biscuits

 

Very, very green tea

Very, very green tea

After the success of the green tea and cherry blossom jam macaroons, I’m always after something else to try with matcha. These looked too good to pass up…

Sesame and Green Tea Biscuits (original recipe here)

Stack of biscuits

Stack of biscuits

Makes 8 biscuit sandwiches

Ingredients

  • 40g sesame seeds, toasted (I didn’t have any black ones to hand :/)
  • 50g plain flour
  • 2 tbsp cocoa powder
  • 40g butter, firm but not fridge-cold, cubed
  • 25g caster sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 tsp jasmine tea (the original recipe called for water but I was in an Oriental mood…) 
  • 40g butter, softened
  • 1½ tsp matcha green tea powder
  • 80g icing sugar
  1. Grind the sesame seeds in a food processor or coffee grinder until they’re reduced to a mealy powder, then set aside. Mix the flour and cocoa powder in a large bowl, then rub the butter in, using your fingertips, until the mixture resembles fine breadcrumbs. Toss in the ground sesame seeds, sugar, baking powder and salt.
  2. Add the tea and use a small knife to cut the liquid into the mixture until all of the flour has moistened. Lightly press the mixture into a flat disc, adding a drop more water if necessary, then wrap tightly in clingfilm and refrigerate for 15‑30 minutes. Heat the oven to 180C/350F/gas mark 4 and line a large baking tray with parchment.
  3. Roll out the dough on a floured work surface to around 20x35cm, and 3-5mm thick. Use a 4-5cm round pastry cutter to stamp out circles. Arrange them on the prepared tray (line a second tray if necessary). Reroll the offcuts and stamp out more biscuits, if you want.
  4. Bake for 12 minutes in the preheated oven, then leave to cool before carefully peeling away from the baking parchment.
  5. For the buttercream, beat the butter with the green tea powder until smooth (and bright green), then gradually stir in the icing sugar. Add a splash of milk if the mixture is too stiff. Place a teaspoonful of the buttercream on each of half of the batch of biscuits, then sandwich with the remaining biscuits, pressing gently down to help squash the buttercream and bring it flush with the edges of the biscuit.
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