Just because babies don’t eat biscuits is no reason to have them all yourself, Fidget, is it?
Matcha biscuits – welcome Baby Alice!
Inspired by Baby Alice’s mum – who shared some delicious matcha confectionery before taking maternity leave – Fidget was so impressed with the delicacy of this special treat that he had to try and make some himself.
Surprisingly easy and quick – you will need: 125g plain flour, 2½ tsp matcha powder, a pinch of salt, 60g golden caster sugar, 75g unsalted butter, 1 egg yolk, a few drops of vanilla essence.
Mix the matcha with the flour and salt. Put it in a food processor, add the butter and whizz until you obtain the texture of rough breadcrumbs. Add the yolk and vanilla essence and keep whizzing until the ingredients form a dough. Take it out and roll by hand. Don’t overwork it – just bring it together in the shape of a sausage, 3–4cm in diameter. Wrap in cling film and rest in the fridge for at least 30min.
Meanwhile pre-heat the oven to 180°/gas 4. Take the pastry out of the fridge and slice 1cm thick. Arrange the slices a few centimetres apart on a sheet of baking parchment over an oven tray. Flatten each slice with the base of a plain tumbler (lightly dusted with flour if you see there’s a tendency to stick) to create 1/2cm-thick medallions. Bake for about 10min, but start checking after 7–8min: biscuits cook very quickly and if the edges start browning you’ve already overdone them!
Once baked, remove from the baking parchment and let them cool on a rack, then lightly sprinkle with a little icing sugar. Delicious for that well-deserved coffee break after bathing, feeding, cradling and singing lullabies. Not that sofa-lounging Fidget has done any of that hard work…
Thank you Baby Alice’s mum for the inspiration, and – most importantly – a warm welcome to beautiful Baby Alice!