Matcha Chocolate Tea Biscuits
If you love those iconic French LU biscuits coated in chocolate, you’re going to flip for this matcha twist. These Matcha Chocolate Tea Biscuits are buttery tea biscuits gently pressed into a thin layer of creamy matcha white chocolate. They’re incredibly easy to make with just three ingredients, yet they feel fancy enough for afternoon tea or a cozy snack.
This recipe was inspired by my favorite cookies ever — the classic French LU biscuits (also known as Petit Écolier) with that irresistible chocolate coating on one side. When I was in France earlier this year, I always made sure to stop by the grocery store on the way back to the hotel to snag some of these chocolate biscuits to snack on. They even had this version I’ve never seen in the States that was filled with this milk cream – so SO good!
In this recipe, I wanted to recreate that perfect balance of crisp biscuit and smooth chocolate but with a fresh, earthy matcha twist. Melting white chocolate with matcha powder, then spreading it thin on a tray and pressing in crisp tea biscuits spaced with care, creates the perfect bite-sized treat.
Ingredients
The best part of this recipe is you literally only need three ingredients!
- White chocolate – I like to use Ghirardelli melting wafers. My second favorite option is chopping a chocolate bar (the Ghirardelli one is amazing) and melting that. The third option is use high quality chocolate chips.
- Matcha powder – You can use culinary grade, it’s more affordable for baking purposes. I just used ceremonial grade since it’s what I had on hand and I like it to pack a strong tea flavor.
- Tea biscuits – I love Ülker and Leibniz for their crispness but any rectangular tea biscuit will work.
How to Make It
Start by gently melting the white chocolate until silky smooth—using a double boiler or microwave on low power in short bursts, stirring frequently. Once melted, sift in some matcha powder and whisk until the chocolate turns a vibrant green and the flavor is fully blended. If the chocolate appears too thick after adding matcha, add a little spoonful of coconut oil to thin it out.
Line a medium baking tray with parchment paper. Pour the matcha chocolate into the tray and spread it into a thin, even layer.
Arrange the tea biscuits on top, leaving about half an inch of space between each one and around the edges. Press each biscuit lightly into the chocolate so the bottoms are embedded but the tops remain visible.
Chill the tray in the fridge for about 10 minutes—just long enough for the chocolate to set but not get too hard or cold, which can cause cracking when slicing. When it’s time to cut, if you notice the chocolate or biscuits cracking, try this: gently score the surface with a sharp knife by running it lightly over the chocolate to make a thin line without cutting through. Then slowly press down along that line to cut all the way through. This helps the chocolate break cleanly without cracking.
If the chocolate feels too firm or still cracks, let it sit at room temperature for a few minutes before slicing to soften.
Tips & Tricks
- Matcha pairs best with white chocolate, as its delicate bitter flavor doesn’t mesh as well with milk or dark chocolate. If you prefer those chocolates, skip the matcha and enjoy plain chocolate instead.
- Choose crisp, plain tea biscuits for the best texture—Ülker and Leibniz are my favorites. Avoid thick or soft biscuits.
- Store your biscuits in an airtight container at room temperature for up to a week. Refrigerate if your kitchen is warm, but let them soften a bit before eating for the best texture.
Why You’ll Love This Recipe
This recipe is incredibly simple—only three ingredients—but the flavor and presentation feel special. It’s perfect when you want a quick homemade treat with minimal fuss, but that still looks elegant and tastes deliciously sophisticated. Whether for a cozy afternoon tea or sharing with friends, these Matcha Chocolate Tea Biscuits hit the spot every time.
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Dessert
Matcha Biscuit Cookies
Ingredients
- 10 ounces white chocolate wafers
- 2 teaspoons matcha powder
- 15 tea biscuits
Instructions
- Melt the white chocolate in a heatproof bowl using a double boiler or in the microwave in 20-second intervals, stirring in between until completely smooth.
- Sift in the matcha powder and whisk until fully combined and smooth.
- Line a 15x10-inch baking tray with parchment paper. Pour the matcha chocolate into the tray and spread it into a thin, even layer — it won’t go all the way to the edges and that’s okay.
- Place the tea biscuits on top, spacing them out with about ½ inch between each biscuit and around the edges. Gently press each one into the chocolate so the bottoms are embedded but still fully visible on top.
- Chill the tray in the fridge for just about 10 minutes, or until the chocolate is just set to the touch. You don’t want it to get too cold or hard, or it’ll crack when you slice it.
- Once set, lift the parchment paper out of the tray and place it on a cutting board. Use a sharp knife to slice cleanly between the biscuits. If the chocolate feels too hard, let it sit at room temperature for a few minutes before cutting.
Tips & Notes
Q: Can I use dark or milk chocolate instead of white chocolate?
A: Yes! You can use milk or dark chocolate instead of white, but matcha doesn’t pair as well with regular chocolate. If you’re switching the chocolate, feel free to leave out the matcha and just enjoy plain milk, dark, or white chocolate on its own.
Q: What kind of biscuits should I use?
A: I love using tea biscuits from brands like Ülker and Leibniz — they have the perfect crispness and flavor that pairs beautifully with the matcha chocolate. But really, any crisp, plain tea biscuit will work, like Marie or digestive biscuits. Just avoid ones that are too thick so they set nicely in the chocolate.
Q: How do I store them?
A: Store them in an airtight container at room temperature for up to a week. If your kitchen is warm, you can refrigerate them, but let them sit out for a few minutes before eating so the chocolate softens a bit.
Q: Why did my chocolate crack when I tried to slice it?
A: That usually happens if the chocolate got too cold in the fridge. Make sure to chill only until just set (about 10 minutes), and if it feels too firm, let it come to room temperature for a few minutes before slicing.
Q: Can I make these ahead of time?
A: Definitely! They’re great for making ahead — just slice and store them in a container until you’re ready to serve. Perfect for tea time, parties, or gifting.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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This is sooo yummy! Will be putting this on repeat!