These elegant plant-based biscuits combine the earthy flavour of matcha with a bright citrussy yuzu ganache. If you don’t have flower shaped cutters to hand, or would like to simplify the decoration, make the biscuits into rounds, and fill with the yuzu ganache for a simple delicious sandwich biscuit.
Makes:
10
Difficulty:
Easy
Baking Time:
15 mins
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- Ingredients
- Method
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Method
Step 1
For the biscuits, sieve the flour, icing sugar, salt and matcha powder into a medium size bowl. Add the cubed vegan butter and using your fingertips, rub the butter into the flour mixture, until the mixture resembles breadcrumbs.
Step 2
Press the mixture together with your hands and form into a ball of dough. Roll the dough out between 2 sheets of non-stick baking paper to a thickness of ½cm.
Step 3
Transfer onto a baking sheet and place in the fridge to chill for 20 minutes or until firm.
Step 4
For the ganache, pour the plant-based double cream into a small pan. Add the cornflour and whisk together until there are no lumps. Place over a medium-high heat and bring to the boil, whisking to a thick custard.
Step 5
Remove from the heat and transfer into a small glass bowl. Add the plant-based yuzu chocolate and coconut oil and stir together until melted. Add the yuzu powder to the bowl and using a stick blender, blend until smooth. Place in the freezer for 15 minutes.
Step 6
Remove the yuzu ganache from the freezer and blend once more with the stick blender until emulsified. Pour into a shallow tray or dish to speed up cooling, and place in the fridge to set for 20–30 minutes, until it is a thick piping consistency.
Step 7
Remove the dough from the fridge and peel the baking paper off the top of the dough. Line a baking sheet with non-stick paper.
Step 8
Using the flower shaped cutter, cut your shape out of the biscuit dough. If using an embossing cutter, leave the cutter still in place, and press down to make a pattern on the flower. Transfer the flower onto the lined baking sheet, then repeat the process until you have 20 cut and pressed flower shapes.
Step 9
Chill for 15 minutes, then bake in an oven pre-heated to 160°C/140°C fan/325°F/Gas 3 for 12–15 minutes. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely.
Step 10
To assemble, turn 10 of the biscuits upside down. Spoon the ganache into a piping bag fitted with an 8mm plain nozzle, then pipe a blob of ganache onto each petal of the flower biscuits. Sandwich with the remaining 10 biscuits.
Step 11
To decorate, sieve the royal icing sugar into a small bowl, then add the water and mix to a stiff piping consistency, adding a drop more water if necessary. Spoon the icing into a small piping bag fitted with a small writing nozzle. Stamp 10 flowers out of the rice paper.
Step 12
Pipe a very small blob of icing into the centre of each biscuit, then place a paper flower on top. Pipe a very small dot of icing in the middle of each flower and serve.
