Vegan Choco Matcha Biscuits Recipe

Vegan Choco Matcha Biscuits Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in Air Tight Container.
Vegan Sugar Free Dairy Free

These Shortbreads are a tasty crumbly dense biscuit. Matcha and Lime flavours are complimented by the dark raw chocolate topping, which also adds an extra bit of sweetness. Great to snack on with a cup of tea!

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Ingredients

Equipment
  • Bain-Marie Saucepan
  • Grater
  • Food Processor
  • Large Bowl
  • Mixing Spoon
  • Parchment 
  • Fridge
  • Sharp Knife
  • Baking Sheet

Method
  1. 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.
  2. Firstly, melt the butter, syrup and date paste in a bain-marie. 
  3. Meanwhile zest the limes in a serperate large bowl and blend in all the flours, meal and matcha well. 
  4. 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. 
  5. Carry on mixing until you get a tacky dough like mixture. 
  6. Then, using your hands divide the mixture into two lumps.
  7. Next, roll both lumps into sausage shapes approx 2 inches diameter. 
  8. Wrap each sausage in parchment and leave to chill in fridge for 2 hours minimum.
  9. Then, preheat the oven to 175c.
  10. 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. 
  11. Cook for 10 - 12 minutes or until browning.
  12. Take out of oven and leave to cool completely. 
  13. To decorate the shortbreads with chocolate, chop up the cacao butter. 
  14. Next, melt the cacao powder and cacao butter in the bain-marie.
  15. Add the lucuma and agave to your mixture, let melt and stir until you have a runny chocolatey mix.
  16. 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.
  17. Leave to cool in fridge for 10 mins or so.
  18. Share and enjoy! 
11 October 2016 - 3:30pm