Matcha Biscuit Cookies
These matcha chocolate tea biscuits are inspired by my favorite cookies ever — the classic French LU biscuits with that dreamy chocolate coating on one side. This version has a green tea twist with a thin layer of matcha white chocolate and crisp buttery biscuits pressed right in. They're incredibly easy to make, only three ingredients, and feel just a little bit fancy with your afternoon tea.
Servings 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.
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.
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.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!