Matcha Linzer Eyes – the classic reinterpreted with KISSA Matcha.
Baking with Matcha brings a fresh twist to your Christmas baking. Our green, delicious Matcha Linzer eyes give the traditional recipe a modern twist. The secret ingredient Matcha not only provides the striking color, but also creates enjoyable, unique moments. Discover how Matcha baking transforms the classic pastry into an extraordinary taste experience!
Ingredients Matcha Linzer Eyes
- 2 tsp KISSA Matcha Basic
- 180g wheat flour plus more for the work surface
- 100g powdered sugar
- 250g cold vegan margarine
- pulp of half a vanilla pod
- 250g white almonds, ground
- Finely grated peel of a small organic lemon
- 4-5 tablespoons cherry jam
Preparation of Matcha Linzer Eyes
- Place flour, sugar, margarine, vanilla, ground almonds and lemon zest in a bowl.
- Finely sift KISSA Matcha Basic over the mixture and quickly knead all ingredients into a smooth dough using the dough hook of the food processor.
- Wrap in cling film and chill in the fridge for 2 hours.
- Preheat the oven to 170 °C top/bottom heat (fan oven 150 °C) and line a baking tray with baking paper.
- Roll out the chilled dough on a floured work surface with a rolling pin until it is 3–4 mm thick.
- Cut out triangles and place them on the baking tray.
- For half of the triangles, cut out another, smaller triangle from the middle.
- Bake in the preheated oven for 5-6 minutes until light brown.
- Then remove and let cool on a wire rack.
- Heat the cherry jam in a small saucepan.
- Spread jam on each cookie without a hole and place the second half on top.
Get our KISSA Matcha Basic now and try the recipe at your next baking evening.
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