Makes approx. 100 biscuits
250g butter, softened
85g icing sugar mixture
225g plain flour
75g wheaten cornflour (wheat starch)
2 teaspoons matcha powder
1. Preheat oven to 180°C. Sift plain flour, cornflour and matcha powder together and set aside.
2. Cream softened butter and icing sugar until light and fluffy. Add sifted flour mixture and stir through; mixing well.
3. Spoon mixture into a piping bag fitted with a 1cm star-nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays.
4. Bake for 10 minutes, or until firm and lightly golden. Remove from oven and let cool on the oven trays.
Taste: Light, melt-in-the-mouth biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s): ‘Melting Moments’ recipe from Australian House & Garden magazine, December 2002 issue (recipe originally published by Woman’s Day magazine)