Green tea and almond tiles

  • 30 mins preparation
  • 15 mins cooking
  • Serves 8, Makes 28 Item
  • Print


Green tea and almond tiles
  • 125 gram butter, softened
  • 1/4 cup (55g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup (150g) plain flour
  • 2 tablespoon self-raising flour
  • 1/4 cup (35g) cornflour
  • 1 tablespoon green tea leaves (about 4 tea bags)
  • 1/2 cup (60g) almond meal
  • 300 gram white prepared fondant, chopped coarsely
  • 1 egg white, beaten lightly
Royal icing
  • 1 1/2 cup (240g) pure icing sugar
  • 1 egg white
  • 1/2 teaspoon vanilla extract black food colouring


Green tea and almond tiles
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 2
    Beat butter, sugar, extract and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours, tea and almond meal.
  • 3
    Knead dough on floured surface until smooth; roll dough between sheets of baking paper until 5mm thick. Cover, refrigerate 30 minutes.
  • 4
    Using 9.5cm square cutter, cut 14 squares from dough. Cut squares in half to make 28 rectangles. Place about 3cm apart on oven trays.
  • 5
    Bake about 15 minutes. Cool on wire racks.
  • 6
    To make fondant icing; Stir fondant in small heatproof bowl over small saucepan of simmering water until smooth. Add egg white; stir until smooth.
  • 7
    To make royal icing; Sift icing sugar through fine sieve. Beat egg white until foamy in small bowl with electric mixer; add icing sugar, a tablespoon at a time. When icing reaches firm peaks, use a wooden spoon to beat in vanilla extract and black colouring; cover surface tightly with plastic wrap.
  • 8
    Using a metal spatula dipped in hot water, spread cookies with fondant icing. Decorate with black royal icing.


White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.

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