Matcha Biscuit, REcipe by Wangsen International Bakery & Western Food School

Matcha Biscuit Dough
110 gr Butter
110 gr Icing sugar
40 gr Egg
160 gr Cake flour
10 gr Matcha powder


  1. Whip butter and icing sugar.
  2. Add egg gradually and mix well.
  3. Sift cake flour, add into step 2 and mix well.
  4. Add matcha powder and mix into a dough.

Pastry Dough
125 gr Bread flour
125 gr Cake flour
4 gr Salt
20 gr Butter
145 gr Water
125 gr Butter flakes


  1. Mix flours, salt and butter together.
  2. Add water and mix well.
  3. Relax step 2 in the fridge for about 20 minutes.
  4. Roll the butter flakes with glass papers.
  5. Roll the relaxed step 3.
  6. Wrap step 5 with step 4.
  7. Roll step 6.
  8. Fold the dough as the picture for two times, each time relaxing for 15 minutes.
  9. Roll step 8.
  10. Roll step 9 into four layers and relax in the fridge for 15 minutes.
  11. Roll step 10 into the thickness of 0.2cm.
  12. Brush some egg yolk on the surface.
  13. Press one side of the pastry.
  14. Roll matcha biscuit dough into step 13.
  15. Cut them into 0.5cm flakes.
  16. Put them onto the baking tray.
  17. Bake at the temperature of 170°C/160°C for about 20 minutes.

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