Ingredients for approx. 20 pieces:
For the shortcrust pastry:
300 g flour
12 g matcha powder
100 g sugar
1-2 tbsp cold water
200 g butter
For filling:
125 g quince jelly
Grated zest of 1/2 organic lime
For dusting:
1 level tbsp icing sugar
1 good pinch of matcha powder
Preparation:
1. Mix flour with matcha powder and sugar in a bowl. Make a well in the centre. Add the water and butter in small pieces. Chop everything with a knife to make dry crumbs. Then quickly knead everything together by hand to form a smooth dough. Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.
2. Roll out the dough on a floured surface to a thickness of 2-3 mm. Cut out round circles (approx. 5-6 cm diameter). Cut out a hole (either triangular or round) in the centre of half of the circles. Place the dough circles and rings on baking trays lined with baking paper. Bake in the preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for about 12 minutes. Leave to cool.
3. Mix the quince jelly with the lime zest. Brush the biscuit rings with the quince jelly. To dust, mix icing sugar with matcha powder and dust the biscuit rings with it. Then place on the coated biscuits.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.:
Calories: 162
Joule: 677
Protein: 1,5 g
Fat: 8,5 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
