Macha Tea Biscuits (Biscotti al the macha

Macha Tea Biscuits (Biscotti al the macha - Sablés au thé Macha)

I am a big fan of Italian expresso coffee of course, there is no way to start my day without a good expresso, but in the evening I like to have my cup of tea. My favourite is the Dong Ding Oolong tea (from the Dong Ding region in central Taiwan) which due to its low theine content is a good tea for an afternoon or evening break. Only recently I discovered this marveillous green powder called Macha tea. Macha is uniquely Japanese, it is the highest quality tea available in Japan. Macha is traditionally used for the Japanese tea ceremony. Benefits of green tea are well known, with Macha tea the actual entire tea leaf is consumed wich gives even higher concentrations of antioxindants, catechins and vitamins. Consider reading this for more info about Macha tea. Macha is also widely used for cooking: cookies, micho and a large variety of food preparations. I love Macha tea special taste... so today I will start a new recipes category: "Cooking with Macha". Here is the first very easy recipe, a shortbread cookie which will surely surprise you. This recipe is from lovescool.com and have being travelling all over the world since it was posted in 2007!

Makes about 25 biscuits
ingredients:
65gr of powdered sugar
140gr good quality butter at room temperature
1 and 1/2 Tbs of Macha Tea
3 egg yolks
220gr pastry flour
1 cup of granulated sugar for decoration

Mix powdered sugar and macha tea. Place the softened butter in a large bowl.

Add the sugar-macha mixture to the butter, beat till creamy.

Add the yolks, beat till very well mixed, slowly add the flour.

Keep on kneading with your hands till you get a dough ball.

Wrap into a plastic film and refrigerate for minimum 30 minutes. Preheat your oven to 180°C (350°F).

Roll out the dough on a floured worktop, shape your bisquits the way you like...

Coat with Granulated sugar.

Place on baking parchment and place in the oven for 13 to 15 minutes. Biscuits should not turn brown. Wait till cooled, eat with a good cup of Dong Ding Oolong tea... it's paradise!

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