I love to use matcha in my baking and this recipe was a little bit of trial and error but it came out well so I thought you would like to make them also.
In one bowl add
1 and 1/2 cup of oat flour
2 tablespoons of sifted cooking matcha (lower grade)
2 teaspoons of baking powder
1 heaped tablespoon of chopped candied yuzu peel
( add more if you prefer)
in another bowl add
1 tablespoon of mashed banana or apple purée
1/2 cup of unrefined sugar
1/4 cup of melted coconut butter
two tablespoons of water
add the wet mixture to the dry to form a dough.
if the dough is to wet add more flour to dry add a little more water
form into a log shape and flatten to around two inches .
This mkes four long thick biscotti
bake in the oven until golden then take out and leave to cool completely ( if you don’t it will crumble when you cut it)
cut into four slices using a sharp knife and turn onto their sides and bake again for a further ten mins.
Take out the oven and leave to cool completely before storing .
( if you store before they are cool they will go soft) I often wrap mine in foil and freeze them .
Enjoy with a good coffee.