Ocha Matcha pinwheel biscuits

Ocha Matcha pinwheel biscuits

These Ocha Matcha pinwheel biscuits are fun to look at and a tasty treat.

1.5 hours prep time. Makes 18 - 20 biscuits.

Ingredients

Ocha Matcha mixture
  • 1 Chashaku of matcha powder (or 1/2 teaspoon)
  • 50g softened butter
  • 25g caster sugar
  • 25g cornflour
  • 50g plain flour
  • 1/2 medium egg beaten
Vanilla mixture
  • 60g softened butter
  • 25g caster sugar
  • 25g cornflour
  • 60g plain flour
  • 1/2 medium egg beaten
  • 2 drops of vanilla essence
Directions
  1. Measure all the ingredients for the Ocha Matcha mixture into a bowl and mix to form a soft dough
  2. Wrap in clingfilm and chill in fridge for 30 minutes or until firm
  3. Repeate for vaniall mixture
  4. Once firm, roll out both pieces of dough on a lightly floured work surface into oblongs about 25 x 18cm
  5. Place one dough on top of the other and roll the two together from the shortest edge
  6. Wrap in clingfilm and chill once more in the fridge for 30 minutes or until firm
  7. Pre-heat the oven to 180oC and grease two baking trays
  8. Using a sharp knife cut the chilled roll into 18 - 20 slices and place on the the baking trays
  9. Bake for approximately 20 minutes or until vanilla is golden
  10. Cool on a cooling tray and enjoy!

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