Matchaeco | Matcha and chocolate Viennese fingers

Matchaeco | Matcha and chocolate Viennese fingers



  • 100g unsalted butter, softened
  • 40g icing sugar
  • 2 egg yolks
  • 1.5 teaspoons vanilla extract
  • 125g plain all purpose flour

Chocolate icing tip

  • 100g dark chocolate chopped
  • 30g unsalted butter 

Matcha icing tip


    1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
    2. Cream the butter and sugar: In a small mixing bowl, beat the softened butter and icing sugar with an electric mixer until light and fluffy.
    3. Add wet ingredients: Gradually add the egg yolks and vanilla extract, beating well after each addition.
    4. Mix in dry ingredients: Transfer the mixture to a large bowl. Sift in the flour and gently fold it in with a flat blade knife until just combined. Don't overmix!
    5. Pipe the biscuits: Fit a piping bag with a 1cm fluted nozzle and fill it with the biscuit dough. Pipe wavy lines of dough about 6cm long onto the prepared baking sheets.
    6. Bake the biscuits: Bake for 12 minutes, or until golden brown. Let them cool slightly on the trays before transferring them to a wire rack to cool completely.
    7. Melt the chocolate: Break the chocolate into pieces and place it in a small heatproof bowl with the extra tablespoon of butter. Set the bowl over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth.
    8. Make the matcha dip: Combine the matchaeco matcha, flour and icing sugar in to a small dish, add 2 tablespoons of water and mix until a thick paste forms (add flour to thicken or water to thin, make sure it is thick enough to stick to the bisucits!)
    9. Dip and set: Take a cooled biscuit and dip half of it into the melted chocolate or matcha dip. Let the excess chocolate drip off and place the biscuit on a sheet of baking paper or foil to set. Repeat with the remaining biscuits.

Enjoy your delicious homemade chocolate-dipped biscuit!



  • For a smoother dipping experience, thin the melted chocolate with a teaspoon of vegetable oil.
  • Want to get fancy? Decorate your dipped biscuits with sprinkles, crushed nuts, or a drizzle of melted white chocolate.
  • Store the biscuits in an airtight container at room temperature for up to 3 days.

Personal notes

These biscuits make for a great snack, and why not double dip! One half chocolate and one half as a matcha dip, this creates a great balance of the chocolatey flavour and the matcha flavour in one delicious biscuit!

Back to blog

Leave a comment