Chocolate dipped matcha shortbreads. They are a mouthful to say but also a delicious mouthful to eat and, with no gluten or refined sugar, will appeal to many.
Makes approx. 24 biscuits
2 cups coconut flour
24 tbslp butter
6 tblsp maple syrup
1 vanilla bean seeds scraped
2 tbslp matcha
200 gm dark chocolate
½ cup chopped pistachios
Preheat oven to 180°C
In a medium bowl, cut butter into the flour and matcha until butter pieces become pea-sized. Add the maple and vanilla then cream until smooth and the dough all comes together.
Roll into a log, wrap in plastic wrap and refrigerate for 20 minutes.
Slice into 1cm rounds and bake for 6-8 minutes, keeping an eye on them so they don’t brown.
Remove and allow to cool completely on a wire rack. If you move them too much whilst they are warm they will crumble.
Melt the dark chocolate. You can either use a double boiler or the microwave on medium. I use the microwave but am very careful to only do one minute at a time – you do not want to burn the chocolate! – and stop when the chocolate pieces still have some shape. The residual heat keeps on melting the chocolate.
Carefully dip the shortbread one at a time into the melted chocolate so that it covers 1/3 to ½ the biscuit and place on baking paper. Sprinkle the chocolate coated section of the biscuit with some pistachios before the chocolate sets.