Easter Egg Shaped Matcha Biscuits

Easter Egg Shaped Matcha Biscuits

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Add a little Japanese ambiance to your Easter celebrations this year with this recipe for biscuits shaped like Easter eggs. A deliciously crispy and crunchy alternative to chocolate eggs, these biscuits are designed to be easy and fun to decorate, making them a great art project for kids. Adding a little matcha green tea or yuzu citrus to the biscuit batter or icing mixture makes for a Japanese flavour twist.


1 egg
250g flour
100g butter or margarine
100g sugar
1 tsp matcha green tea powder
icing and icing pens, for decorating in various colours


  1. Take the butter/margarine out of the fridge, put it in a mixing bowl, leave until room temperature and softened.
  2. Cream the softened butter/margarine and add the sugar and mix well until the colour becomes pale.
  3. Once combined, add the egg mix well.
  4. Add the sifted flour into the bowl and mix lightly until all the ingredients are well incorporated.
  5. Form the dough into a ball, and wrap with cling film. Chill for about 1-2 hours.
  6. Preheat the oven to 170 degrees Celsius.
  7. Take the dough out of the fridge and roll out onto a floured surface to 5mm thick.
  8. Cut out the egg shapes with a cookie cutter and place on a parchment-lined baking tray and bake for 13-15 minutes.
  9. When golden brown, remove from the oven and leave to cool and decorate with coloured icing and icing pens. You can also use dragées or other decorations to make your egg biscuits really cute.


Try adding 2 tsp yuzu citrus juice or hassaku citrus to the icing mixture for a Japanese flavour twist and a hint of citrus to pair with the sweetness of the icing and biscuit.