Macha Tea Biscuits (Biscotti al the macha - Sablés au thé Macha)

Here is a practical version of this recipe, organized to make preparation easier.

A clear recipe guide based only on the available ingredients, quantities, and method.

Ingredients

65gr of powdered sugar: Use the quantity shown in the ingredient list.
140gr good quality butter at room temperature: Use the quantity shown in the ingredient list.
1 and 1/2 Tbs of Macha Tea: Use the quantity shown in the ingredient list.
3 egg yolks: Use the quantity shown in the ingredient list.
220gr pastry flour: Use the quantity shown in the ingredient list.
1 cup of granulated sugar for decoration: Use the quantity shown in the ingredient list.

Step 1 Mix powdered sugar and macha tea. Place the softened butter in a large bowl.
Step 2 Add the sugar-macha mixture to the butter, beat till creamy.
Step 3 Add the yolks, beat till very well mixed, slowly add the flour.
Step 4 Keep on kneading with your hands till you get a dough ball.
Step 5 Wrap into a plastic film and refrigerate for minimum 30 minutes. Preheat your oven to 180°C (350°F).
Step 6 Roll out the dough on a floured worktop, shape your bisquits the way you like...
Step 7 Coat with Granulated sugar.
Step 8 Place on baking parchment and place in the oven for 13 to 15 minutes. Biscuits should not turn brown. Wait till cooled, eat with a good cup of Dong Ding Oolong tea... it's paradise!

The source does not provide storage guidance; use food-safety practices appropriate to the ingredients.

The source does not provide reheating guidance.

Serve the recipe as directed and keep this guide handy for the next time you make it.

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