Carving out time to bake can be so rewarding. It such a satisfying feeling to look down at your tray of pretty biscuits and smile when you take your first bite and realise how delicious they are – “I made that!”
These biscuits are easy! Try it out.
The dough Plain flour – 185g Extra flour for sprinkling the surface Unsalted butter (room temperature and cut into small cubes) – 125g Fine caster sugar - 60g Matcha powder – 7g Toasted black and white sesame seeds – 15g (or sprinkle in more gradually to taste)
For decorating Egg - 1 Toasted black and white sesame seeds – 100g
KitchenAid or Bowl + mixing paddle Tray with baking parchment Pastry brush or spoon Biscuit cutter or upside down cup Floured board or kitchen surface Rolling pin
MAKING THEM (AROUND 14 BISCUITS)
Start by warming up your oven – 160c. Cut your butter into cubes and if it’s still really cold, wait until room temperature. If your sesame seeds aren’t toasted, give them a quick dry fry in a frying pan. Mix together all of the ingredients for the dough (see above) until it binds together as a dough ball.
Sprinkle some flour on to a surface for rolling out the dough. Transfer the dough and start rolling it out while occasionally turning the dough disk (so it doesn’t stick on to the surface) and sprinkling flour on the surface and rolling pin. Recommended thickness is 1cm thick. Cut your biscuits with a biscuit cutter (any shape) or an upside cup and transfer to your tray with baking parchment.
Leave it to rest for 1 hour in the fridge. More is fine but not less.
When you’re ready to check your oven is 160c and bake for 20 minutes. Mix your egg in a bowl. Take them out and using a pastry brush stroke one half of the biscuit and sprinkle your sesame seeds over so it’s coated. Put them back in the oven for a final 5 minutes.
Remove from the oven, transfer them to a rack or plate and leave them to cool.
Once cooled, enjoy! Or if you’re a little cheeky, try one while it’s still a little warm!