Matcha & Pistachio Butter Biscuits

Name: How to cook Matcha & Pistachio Butter Biscuits - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Matcha & Pistachio Butter Biscuits

My ‘Shortbread Butter Biscuits’ recipe (http://www.hirokoliston.com/shortbread-butter-biscuits/) is very versatile and it is easy to modify its flavour by adding extra ingredients. I simply added Matcha Powder and coarsely chopped Pistachio Nuts for these biscuits. To make them extra special for the festive season, I added Rum Raisin White Chocolate Ganache as filling to sandwich.

Ingredient

125 g

Butter *softened

1/4 cup

Caster Sugar

1 cup

Plain Flour

2 tablespoons

Rice Flour

1 tablespoon

Matcha Powder

1/3-1/2 cup

Pistachio Nuts *coarsely chopped

180 g

White Chocolate Chips OR Buttons

1/4 cup

Cream

1/4 cup

Raisins steeped in Rum

Cooking instructions

* Step 1

Preheat oven to 160C. Line a baking tray with baking paper.

* Step 2

Mix softened Butter and Sugar until smooth and well combined.

* Step 3

Add Plain Flour, Rice Flour and Matcha Powder, and mix well. Add chopped Pistachio Nuts and bring the dough together.

* Step 4

Roll out the dough on a floured surface until 6-8mm thick and cut into shapes, OR slice well-refrigerated stiff dough.

* Step 5

Bake for about 30 minutes or until very lightly coloured. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.

* Step 6

To make 'Rum Raisin White Chocolate Ganache', place White Chocolate and Cream in a heat-proof bowl. Heat in the microwave for a minute and mix. You might need to heat extra time for White Chocolate to melt completely. Add Raisins (http://www.hirokoliston.com/rum-raisins/) and mix to combine. Let it cool in fridge.