- 50 g (2 oz/1 cup) Desiccated (Dried Shredded) Coconut
- 60 g (2 oz/ 1/2 cup) Icing (confectioner’s) sugar
- 150 g (5 oz/1-1/4 cups) Plain (all-purpose) flour + a little extra
- 2 tsp Matcha powder
- 125 g (4 oz) Cold butter, diced
- 1 Egg Yolk
- Grated zest and 1 tsp juice of 1 lime
- Pinch of salt
For the icing (Frosting)
- About 100 g (3-1/2 oz/generous 3/4 Cup) Icing (Confectioner’s) sugar
- About 3 tsp milk
- For the dough, very finely grind the desiccated coconut with the icing sugar in a coffee grinder or a food processor. Thoroughly mix the flour with the matcha powder and add to the coconut mixture. Add the remaining ingredients and quickly knead everything into a smooth dough. Wrap in cling film (plastic wrap) and leave in a cool place for at least 30 minutes.
- Preheat the oven to 160ºC (320ºF/gas 2). Roll out the dough on a floured work surface to a thickness of about 5 mm (. in) and, using the tree-shaped cutter, press out the trees. Place on baking sheets lined with baking parchment and bake for about 15 minutes. To make sure they stay nice and green, the trees should hardly be browned. Take out of the oven and allow to cool.
- For the icing, pour the icing sugar into a small bowl and stir with the milk until smooth, if necessary adding milk drop by drop until the desired consistency is achieved. Decorate the biscuits (cookies) with it sparingly and sprinkle with desiccated coconut. Leave until completely dry and store in a tin.
- Tree-shaped cookie cutter
Tip: The Matcha powder can be replaced with barley grass powder.
More from Let it Snow:
Recipes excerpted with permission from Let it Snow by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.