Matcha Crinkle Biscuits by everystate
60g everystate matcha blend or cacao
200g caster sugar
60ml vegetable oil
2 eggs
180g plain flour
1 tsp baking powder
70g icing sugar
Pre-heat the oven to 170ËšC.
Depending on which flavour biscuit you are making, mix either the cacao or matcha with the caster sugar and the vegetable oil. Add the eggs to the mixture and whisk until fully combined.
In a separate bowl, mix together the flour, baking powder and a pinch of salt before sifting the flour mixture into the matcha / cacao then combine until a soft dough is formed. Transfer the dough to the fridge and chill for at least 30-minutes.
Sieve the icing sugar into a shallow bowl or plate. Take a heaped teaspoon size amount of the dough and roll into a ball, then roll in the icing sugar to coat. Place the balls evenly spaced out on a lined tray with baking parchment.
Bake in the centre of the oven for 10-minutes before removing and transferring the biscuits onto a wire rack to cool.
