Sugar Free Matcha and Poppyseed Cookies
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
16
- Ingredients
- 1 cup unsalted butter
- 1 ½ Tbsps Matcha (green tea powder)
- ¾ cup xylitol
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ¼ tsp salt
- ¼ cup Poppy seeds (finely crushed)
Preparation steps
1.
Line 2 baking trays with non-stick baking paper.
2.
Beat the butter in a mixing bowl until soft. Add the green tea powder and beat until blended and evenly coloured.
3.
Slowly beat in the xylitol and vanilla until light and fluffy.
4.
Sift in the flour and salt and mix until just the dough sticks together when squeezed with fingers. Work in the poppy seeds and shape into a ball. Wrap in cling film and chill for 30 minutes until firm.
5.
Heat the oven to 160°C (140° fan) 325°F gas 3.
6.
Roll out the dough on a surface dusted with flour, about 5mm|1/4" thick.
7.
Using a 6cm|2 1/2" fluted round cookie cutter, cut out the biscuits and place on the baking trays. Chill for 30 minutes.
8.
Bake for 15 to 20 minutes until the edges are light golden brown. Cool on the trays for a few minutes, then place on a wire rack to cool completely.
