Matcha Shortbread Finger Biscuits

Prep:40 minutes + 20 minutes Cooking

Easy

8-10

Upgrade your Morning Matcha! Bea Bop Bakes has created Shortbread fingers dipped in dark chocolate, perfect for dunking in your Matcha Latte.

INGREDIENTS

65g unsalted butter (softened)

25 caster sugar

90g plain flour

1 tsp vanilla extract

50g white chocolate (melted) + 2 tsp vanilla matcha powder

50g dark chocolate (melted)

METHOD

To make the cupcake sponge

Preheat the oven to 180°C fan
Beat together the butter and sugar until smooth and fluffy.
Sift in the flour and stir to form a smooth dough. Turn on to a floured work surface and roll out into a rectangle until the dough is 1cm thick.
Place in the freezer for 20 minutes.
Cut the dough into thin shortbread fingers and place onto a baking tray. Freeze for another 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Once cooled, dip each finger into either the melted dark or matcha chocolate then leave to set.
Once the chocolate has set, put the rest of the chocolate into a piping bag and pipe squiggles in the opposite type of chocolate over the biscuit.
Dunk in your delicious matcha latte.