Recipe: Japanese Matcha biscuits

Kalmeijer helps bakers create contemporary bicuits with a distinctive appearance. This matcha biscuit combines a classic shortcrust dough with matcha, spirulina, and finely ground green tea.

The result is a refined biscuit with a modern look and a subtle, aromatic flavor.

Ingredients

• 100% flour – 3,000 g (Edelweiss)
• 50% granulated sugar – 1,500 g
• 50% white soft brown sugar – 1,500 g
• 50% butter – 1,500 g
• 15% fresh eggs – 450 g
• 3% vanilla – 90 g
• 3% matcha powder – 90 g
• 1.5% spirulina – 45 g
• 3% finely ground green tea – 90 g
• 1% baking powder – 30 g (Vulkaan)
• 0.3% salt – 10 g

Method

• Prepare the dough one day before production and allow it to cool completely.
• On the production day, remove the dough from refrigeration approximately 2 hours before processing.
• Shortly before use, briefly mix the dough until it becomes smooth and pliable.
• Process the dough using the Kalmeijer biscuit machine KGM with a matching patterned roller.

Baking

• Oven temperature: 165–170 °C
• Baking time: approx. 12 minutes (depending on the type of oven)

The result is a precisely shaped biscuit with a fresh green color, a soft texture, and a refined tea flavor, perfect for a modern and distinctive assortment.