Mini Matcha Shortbreads are a tasty crumbly dense biscuit boosted by the citrus flavour of Lime. Can be complimented by dark raw chocolate topping - all over or just a drizzle, which also adds an extra bit of sweetness. Great to snack on with a cup of tea!
Equipment
- Bain-Marie Saucepan
- Grater
- Food Processor
- Large Bowl
- Mixing Spoon
- Parchment
- Fridge
- Sharp Knife
- Baking Sheet
Ingredients
- 95g Vegan Butter
- 125g Almond Meal
- 125g Brown Rice Flour
- 125g Corn Flour
- 2 Tbsp Date Paste
- Zest of 3 Limes
- Juice of 1 Lime
For chocolate topping
- 2 Tbsp Lucuma Powder
Method
- TIP: If you don't already know how to make a date paste, pop a few pitted dates into food processor and whizz into a paste.
- Firstly, melt the butter, syrup and date paste in a bain-marie.
- Meanwhile zest the limes in a serperate large bowl and blend in all the flours, meal and matcha well.
- Next, add the melted butter mixture to the large bowl and throughly mix and combine together using a large spoon or hands, if you prefer.
- Carry on mixing until you get a tacky dough like mixture.
- Then, using your hands divide the mixture into two lumps.
- Next, roll both lumps into sausage shapes approx 2 inches diameter.
- Wrap each sausage in parchment and leave to chill in fridge for 2 hours minimum.
- Then, preheat the oven to 175c.
- Using a cool sharp knife, cut the chilled mixture rolls into 1/3 inch slices and place on a baking sheet lined with 2 layers of parchment.
- Cook for 10 - 12 minutes or until browning.
- Take out of oven and leave to cool completely.
- To decorate the shortbreads with chocolate, chop up the cacao butter.
- Next, melt the cacao powder and cacao butter in the bain-marie.
- Add the lucuma and agave to your mixture, let melt and stir until you have a runny chocolatey mix.
- Either dip one side of the shortbreads into the mix and leave to cool or using a tsp dribble the chocolate topping over the shortbreads lined up on a baking sheet.
- Leave to cool in fridge for 10 mins or so.
- Share and enjoy!
Print
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