Matcha Shortbread Biscuits
These creamy shortbreads are perfect for afternoon teatime . I just came back from a long winter walk the sky was clear blue the air crisp and fresh. It was lovely to come back to these little shortbreads to enjoy warming up with a tea.
If you would like to make them here’s how.
Put your oven on a moderate setting to warm and add a sheet of parchment paper to a baking tray.
You will need
Sift into a bowl
1 cup of oat flour,1/2 cup plain flour,2/3 cup ground almonds ( almond flour) and one tablespoon of coconut flour, 1 and 1/2 teaspoons of baking powder and one tablespoon of matcha powder.
In a separate bowl add 1/4 cup melted coconut butter and 1/2 cup of maple syrup.
Add wet to dry and mix to form a dough. Work with your hands to form a ball.
Put your dough ball on your parchment paper and flatten to a thickness of around 3/4 inch ( I like my shortbreads pretty thick ) then cut into slices,I like to tidy the sides up a little so they are straight.
Place in the oven for around 20 mins but do not let them burn. I turn mine around half way through cooking. Remove from the oven and leave to cool completely before taking them off the tray . Best eaten within a few days. Keep in an airtight container.