Matcha Linzer Sables
Matcha Linzer Sables

MATCHA LINZER SABLÈS

Ingredients – Makes about 25 cookies

2 TSP
KISSA MATCHA BASIC
180 G
FLOUR, PLUS MORE FOR THE WORK SURFACE
100 G
ICING SUGAR
250 G COLD VEGAN MAGARINE
PULP OF 1/2 VANILLA POD
250 G WHITE ALMONDS, GROUND
  FINELY GRATED ZEST OF 1 SMALL LEMON
4-5 TBSP  CHERRY JAM
  • MATCHA BASIC

     9,95

     33,17 / 100 g

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Preparation

Matcha Linzer Sablés a classic reinterpreted by KISSA. The green delicious biscuit with the secret ingredient Matcha provides enjoyable moments.

 

Place flour, sugar, margarine, vanilla pulp, ground almonds and lemon zest in a bowl. Finely sift KISSA Matcha Basic on top and use the dough hook to stir everything together. Wrap into cling film and leave in the fridge for 2 hours.

Preheat the oven to 170 °C (150 °C fan) and line a baking tray with parchment paper. Dust a work surface with flour. Use a rolling pin to roll out the chilled dough to a thickness of 3–4 mm. Cut out triangles and place them on the baking tray. Now cut out smaller triangles from half of the cookies. Bake in the preheated oven for 5–6 minutes until lightly coloured. Remove from the oven and leave to cool on a wire rack.

Heat the cherry jam in a small pot. Spread onto the cookies that do not have a hole in the middle. Place the remaining cookies on top.

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