Matcha and pistachio butter biscuits

If the term umami were applied to sweets these biscuits would be top of the list. Their flavour is a combination of sweet nuttiness and earthiness, which is nothing short of magical. The quantities here can easily be doubled, and the biscuits keep well unbaked in the freezer. Allow to thaw for half an hour at room temperature before baking.

MAKES
24 biscuits

INGREDIENTS
100g (3½oz) pistachios
125g (4½oz) unsalted butter
130g (4¾oz) icing sugar
1 tsp vanilla extract
1 tsp matcha tea powder
130g (4¾oz) plain flour

METHOD
Preheat the oven to 180°C/350°F/gas mark 4. Place the pistachios on a baking-tray and toast in the oven for four to five minutes. Allow to cool before grinding into a coarse powder in a food processor. Transfer to a small bowl and set aside.

Using a hand-held or standing mixer, beat the butter until it is light and fluffy. Add 35g (1¼oz) of the icing sugar, the vanilla extract, tea powder and ½ tsp salt. Mix thoroughly before adding the plain flour and ground pistachios. Mix until well combined. If any traces of flour remain when you come to bake the biscuits they will lose their dome shape.

Wrap the dough in clingfilm and place in the fridge for 30 minutes. Remove from the fridge, break off walnut-sized pieces and roll them between your palms to form smooth balls. Place the balls about 5cm (2in) apart on a baking-tray lined with parchment. Transfer to the oven, making sure that the biscuits don’t roll around when you move the tray. Bake for 18 minutes.

They will acquire a lovely golden ring around the base and a slight golden tinge on top. Allow to cool on the tray for five minutes. Place the remaining icing sugar in a small bowl. Lift the warm biscuits from the tray and into the icing sugar. Coat each thoroughly before transferring them to a rack to cool completely.