Delicious. The consistency is perfect, which I like, buttery and crumbly. And the taste is magical, the fresh and delicate touch of matcha tea makes you want to bite another, and then another.
| 215 g all purpose flour | |
| 100 g powdered sugar | |
| 150 g butter | |
| 3 yolks | |
| 1+1/2 tablespoons matcha tea |
| 1. | Sift the tea together with the icing sugar in a bowl. Add the soft butter cut into small pieces, and whisk with electric whips until you get a smooth and homogeneous cream. |
| 2. | Then add the flour little by little and, when it is completely incorporated, the egg yolks. Finally wrap the dough with the plastic wrap and leave it to rest in the refrigerator for at least 30 minutes. |
| 3. | Roll out the dough with a rolling pin to about 4-5mm thick, cut the biscuits and place them on a baking sheet lined with baking paper. Bake at 180 °C for about 15 minutes, you just need to color the edges. Allow to cool on a wire rack and serve. They are kept several days in a tin box. |
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