Matcha biscotti

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.