Matcha & Chocolate Avocado Biscuits
Nadia created this dish for Great British Bake Off ™ Series 16. Inspired by her son's love of avocado on toast, her two-colour slice-and-bake shortbread reveals a matcha “flesh,” chocolate “stone” and thin chocolate “skin” in every slice — a design the judges called very clever. This Fix-It keeps that praised avocado cross-section and the matcha-and-chocolate pairing exactly as they were. It corrects only the two faults the judges named: tripling the matcha to a bold, sifted quantity so the flavour truly arrives, and slicing to an even 8 mm and baking a little longer at a moderate heat so the centre sets without dulling the green.
- Time: 135 min
Source: Relaxed Recipes
Ingredients
- FOR THE BASE SHORTBREAD DOUGH
- Unsalted butter, softened — 170 g , room temperature
- Caster sugar — 100 g
- Egg yolk — 1 large
- Vanilla extract — 5 ml
- Plain flour — 250 g , sifted
- Fine salt — 1 g
- FOR THE MATCHA FLESH
- Culinary-grade matcha — 12 g , sifted
- Reserved base dough — approx. 60%
- FOR THE CHOCOLATE STONE & SKIN
- Cocoa powder — 18 g , sifted
- Whole milk — 5–10 ml , only if the cocoa dough feels dry
- Reserved base dough — approx. 40%
- TO FINISH
- Egg white, lightly beaten — 1
- EQUIPMENT NEEDED
- Stand mixer or hand mixer
- Fine sieve
- Cling film
- Baking parchment
- Sharp knife
- Ruler
- baking sheets
- Digital scale