Celtic Kombu Matcha Cookies
- 1 cup of plain flour
- pinch of salt
- 3 teaspoons of Celtic Kombu Matcha powder
- ½ cup of unsalted butter
- ½ cup of icing sugar
- Stir together the flour, salt and Celtic Kombuy Matcha. Put aside.
- Combine the butter and the icing sugar.
- Very slowly combine your Matcha mix and your butter mix.
- Once combined roll into a log, wrap in clingfilm and place in the fridge for 30 minutes.
- Meanwhile preheat the oven to 170 C and prepare a baking sheet.
- Cut the dough log into 20 cookies (ish) and place them evenly onto the baking paper.
- Bake the cookies in the oven for 15 minutes or until slightly brown.
- Once ready wait for them to cool, make yourself a cup of eteaket tea, sit down and enjoy!
Recipe © Eteaket | http://www.eteaket.co.uk
It seems that when it comes to food in the 21st century, anything goes.
It’s seen the rise of sweet and savoury combined in our confectioneries, with a variety of tastes we’d never have tried even a decade ago, coming to the fore.
This week, we’re bringing you some recipes with a different, courtesy of the award-winning Eteaket – a Scottish independent whole leaf tea company based in Edinburgh.
The recipes coincide with the launch of their brand new Matcha tea Celtic Kombu Matcha to celebrate its 10 year anniversary in collaboration with Scottish Mara Seaweed.
The new Matcha tea is set to cause a storm in the drinks industry for its myriad of potential super-food benefits.
Eteaket – founded by leaf tea expert Erica Moore, has launched the innovative tea to celebrate its’ 10 year anniversary.
The pioneering collaboration with Scottish Mara Seaweed, sees the two women-led companies fuse their expertise into Celtic Kombu Matcha. A new Matcha tea set to cause a storm in the drinks industry for its myriad of potential super-food benefits.
Celtic Kombu Matcha is a fusion of eteaket’s Japanese Ceremonial Grade Mighty Matcha tea and Mara Seaweed’s sustainable wild-harvested Kombu Kelp from the deep sea around Scotland.
The aim of the collaboration was to produce a unique tea at the forefront of eteaket’s ethos – to innovate and ignite the tea industry. Eteaket has been ethically sourcing and blending teas since it was founded in 2008 by Erica Moore.
Moore travels the world visiting tea gardens to source and provide the highest quality, award-winning whole leaf tea.
Today we present a recipe for a Celtic Kombu Matcha Cookie .
Celtic Kombu Matcha is now available online and instore at www.eteaket.co.uk shipping worldwide and eteaket Concept Store (111 Rose Street, Edinburgh), Tea Room (41 Frederick St, Edinburgh) and available to wholesale customers.