These little sable biscuits are both melt-in-the-mouth and crunchy; the perfect accompaniment to your bowl of Matcha tea or to enjoy at any time of day!
For around 30 sable biscuits:
- 200g traditional flour
- 170g of farine de petit épeautre (Einkorn grain flour)
- 200g of unsalted butter
- 120g of caster sugar
- 1 pinch of salt
- 1 egg
- 20g of vanilla sugar
- 25g of IRO Matcha tea for Cooking
- Sift the flour into a mixing bowl. Add the sugar, vanilla sugar, salt and the Matcha tea (finely sifted) and mix well.
- Add the butter at room temperature and cut into pieces, mixing until you get a sandy consistency.
- Make a little well in the middle and add the beaten egg. Mix into a dough.
- Make the dough into a ball and flatten it slightly. Cover it in clingfilm and leave to chill for a good half-hour in the fridge.
- Roll the dough out on a board with a rolling pin to a thickness of around 0.5 cm and use a cookie cutter to create the biscuits.
- Arrange the biscuits on a baking tray lined with baking parchment and bake in a pre-heated oven at 170°C for 20 to 25 minutes.
- Leave to cool before eating.