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Nargisse Benkabbou's matcha ghriba cookies recipe
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Created by The Tesco Recipes team
Ghriba are soft almond cookies originating from Morocco. In this version, food writer Nargisse Benkabbou adds matcha for gentle earthiness and a beautiful green tone. If you're not a fan of matcha, try swapping it for a little orange blossom or rosewater for a floral flavour. See method
Ingredients
- 300g ground almonds
- 80g caster sugar
- 1 tbsp matcha green tea powder
- 1 heaped tsp baking powder (gluten-free if needed)
- ½ tsp fine salt
- 2 large eggs, beaten
- 30g butter, softened
- 100g icing sugar
Each serving contains
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Energy
715kj
172kcal
9%
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Fat
11g
16%
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Saturates
2g
9%
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Sugars
11g
12%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 11.2g
Protein 5.2g
Fibre 2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C and line 2 large baking sheets with nonstick baking paper.
- In a bowl, combine the ground almonds, sugar, matcha, baking powder and salt. Add the eggs and butter and use a spatula to mix the ingredients together until you have a smooth and slightly sticky dough.
- Put the icing sugar in a shallow bowl. Scoop tablespoons of the dough (about 35g each) and roll each into a ball, then roll each ball in icing sugar until completely coated.
- Transfer to the lined baking sheets and lightly press each with the palm of your hand, but don’t flatten completely. Bake for 15-18 mins until the cookies are cracked and firm on the outside. Remove from the oven to rest on the trays for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Tip: Not a fan of matcha? Leave it out or swap in a little orange blossom or rosewater for a floral flavour.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baking recipes