Recipes
Vegan Matcha Biscuits
5min read
A buttery, crumbly, crisp vegan matcha biscuit that's earthy, rich and subtle all at the same time. If matcha doesn't float your boat, feel free to leave it out and sub it for extra vanilla. The result will be an equally delicious vegan sugar biscuit.
Prep Time
30 mins (+resting)
Cook Time
24 minutes
Makes
24-28
Ingredients
Biscuits:
170g plant based butter block, softened
150g caster sugar
1 tsp vanilla extract
2 tbsp plant based milk
1 tbsp cornstarch
250g plain flour
½ tsp baking soda
½ tsp salt
1 tbsp matcha powder
Glaze & Topping:
160g icing sugar, sifted
1 tbsp matcha powder
1 tsp vanilla extract
3 tbsp plant based milk
80g green sprinkles, optional
Method
STEP 1
In the bowl of a stand mixer or a large bowl, combine plant based butter and sugar. Mix on medium speed (either with a stand mixer or electric mixer) for 2-3 minutes, until the mixture is fluffy.
STEP 2
Add milk and vanilla extract and mix for 1 more minute. Add the cornstarch and mix for a final minute.
STEP 3
Into a large bowl, sift flour, baking soda, matcha and salt. Whisk to combine.
STEP 4
Add the dry ingredients and the lemon zest to the wet and mix on low speed until combined. The dough should be soft but not wet - if it does feel wet, add an extra tbsp of flour.
STEP 5
Wrap the dough in parchment paper or cling film and let it rest in the fridge for 60-90 minutes.
STEP 6
Preheat the oven 170˚C and line a large tray with parchment paper.
STEP 7
Once rested, remove the dough from the fridge and split it into two parts. Place one half back in the fridge. Place the remaining section of dough between two sheets of lightly floured parchment paper and roll it out to ½ cm thickness.
STEP 8
Use a tree shaped cookie cutter, or any other shape of choice, to cut out the cookies and place them on the prepared parchment lined tray.
STEP 9
Collect the scraps and continue re-rolling until all the cookies are cut. Repeat with the second portion of dough.
STEP 10
Bake the biscuits for 9-10 minutes. Let them cool completely.
STEP 11
Once the biscuits have cooled, prepare the glaze. In a large bowl combine icing sugar, matcha, vanilla extract, and plant based milk and whisk to combine.
STEP 12
Dip the biscuits faced-down in the glaze, then place on a cooling rack (with parchment paper below it). Top with sprinkles, if using.
STEP 13
Let the glaze dry completely for 60-90 minutes.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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