Combining my all time favorite morning drink with a Christmas cookie was definitely a no-brainer. It was also actually the first time I used my beloved matcha as a baking ingredient too and it is so incredibly enticing to see these green looking matcha moons coming out of the oven. And as you know, I will be spending Christmas in Patagonia this year I am starting to indulge in all things Christmas baking now. So see my Matcha Moons as the healthy take on Christmas baking. But seriously, who can say no to green biscuits?
Ingredients for approx. 25 Matcha Moons
- 60g roasted pistachos
- 200g spelt flour
- 1/3 cup of finely ground almond flour
- 2 tsp good quality matcha (my favorite is by Kissa tea)
- 3/4 tsp salt
- 1/4 tsp vanilla
- zest of 1 organic lemon
- 100g coconut oil
- 100ml maple syrup
- 5 drops lemon oil (I love the essential lemon oil by Taoasis)
Carefully roast the pistachios a in a pan (try not to burn them). Once they are slightly browned and have released their flavor, grind them with your blender (or with mortar and pestle). Add the spelt flour, almond flour, matcha, salt, vanilla, lemon zest and mix well. Melt the coconut oil and add the maple syrup and lemon oil, then add to the dry ingredients and combine using your hands. Form a ball and let it rest in the fridge for 30 minutes. Roll out the dough on a floured clean surface and cut out your shapes. Bake for 10-12 minutes.