Matcha Sable Biscuits

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.