The matcha tea it’s all the rage lately: it’s great for the skin, it’s energetic, rich in antioxidants and has a very particular and exotic flavor, vaguely reminiscent of seaweed and spinach. This Japanese green tea comes in a very fine powder and is used in the traditional Japanese tea ceremony, during which it is prepared using a special bamboo whisk. Given its texture, reminiscent of cocoa, and its color, in Japan it is used as an ingredient in many dishes, especially in wagashi, Japanese sweets. Having a very particular taste, it is very important to dose it carefully to avoid that the flavor is overwhelming, but it must also feel the presence of such a particular and also precious ingredient, since it does not have a very cheap cost. In my recipe, I tried to use it in simple biscuits, suitable for both breakfast and tea time, in which butter has also been replaced with oil, to keep them healthier and lighter. I used two teaspoons of matcha in the dough and added a few drops of vanilla flavor, which in my opinion goes very well with the vegetable taste of matcha. If you prefer biscuits with a more intense aroma (and color) you can also increase the dose, but do not exceed three teaspoons.

Preparation

1

In the mixer, put the flour with the matcha and mix quickly so that the two ingredients mix.

2

Add the other ingredients and mix until everything is well blended.

3

Take the dough out of the food processor and knead it quickly with your hands on the work surface. Form the dough into a ball and let it rest in the refrigerator wrapped in plastic wrap for at least 30 minutes.

4

Preheat the convection oven to 180 degrees. When the dough is well firm, roll it out with a rolling pin on the work surface and cut out the biscuits with a mold of your choice.

5

Arrange them on a baking sheet lined with parchment paper and cook for about 15 minutes, or until golden brown.