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Matcha & coconut trees

Christmas-tree shaped biscuits nestled in icing sugar snow

Matcha & coconut trees

Name: Matcha & coconut trees
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes about 35
Ingredients: 50g desiccated coconut plus extra to decorate; 60g icing sugar; 150g plain flour plus extra for dusting; 2 tsp matcha powder; 125g cold butter chopped; 1 egg yolk; 1 lime zested and 1 tsp juice; about 100g icing sugar; about 3 tsp milk; green food colouring (optional); tree-shaped biscuit cutter

Agnes Prus

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Makes about 35

Easy

Prep: 25 mins

Cook: 15 mins

plus chilling

A star rating of 4 out of 5.3 ratingsRate

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Bake a batch of these Christmas tree-shaped biscuits over the holiday season. They're flavoured with green tea and coconut

Freezable (biscuit dough only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g desiccated coconut

plus extra to decorate
60g icing sugar
150g plain flour

plus extra for dusting
2 tsp matcha powder
125g cold butter

chopped
1 egg yolk
1 lime

zested and 1 tsp juice

For the icing

about 100g icing sugar
about 3 tsp milk
green food colouring

(optional)

You will need

tree-shaped biscuit cutter

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Nutrition: Per tree

kcal73
fat4g
saturates3g
carbs8g
sugars5g
fibre1g
protein1g
salt0.07g

Method

step 1

Finely grind the desiccated coconut with the icing sugar in a coffee grinder or food processor. Mix together the flour and matcha powder, then add to the coconut mixture. Add the remaining ingredients and a pinch of salt, and quickly knead everything to a smooth dough. Wrap and leave in the fridge for at least 30 mins.
step 2

Heat the oven to 160C/140C fan/ gas 3. Roll out the dough on a floured work surface to a thickness of about 5mm and, using the tree-shaped cutter, press out the trees. Put them on baking sheets lined with baking parchment and bake for about 10-15 mins. To make sure they stay nice and green, the trees should hardly be browned. Remove from the oven and leave to cool.
step 3

For the icing, tip the icing sugar into a small bowl and gradually add the milk, stirring until smooth. Add a few dops of food colouring, if you like. Decorate the biscuits with it, then sprinkle with desiccated coconut. Set aside until completely dry. Will keep in an airtight container for up to three days.
Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

Recipe from Good Food magazine, December 2019

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A star rating of 4 out of 5.3 ratings

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