Matcha friands with chocolate drizzle

by Kylee Newton

Cook time: 22 minsPrep time: 15 minsServes: 8

Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Kylee Newton - preserver, cook, writer and educator shares her recipe for Matcha friands with chocolate drizzle.

“One of the most enjoyable things about recipe development is using ingredients that are intended for one thing but creating something completely different but equally delicious. Like here using with the superfood matcha, traditionally used to make tea, which I’ve transformed into these irresistible gluten-free Friands. Enjoy”

Download Printable PDF Version



160g unsalted butter, cubed, extra for greasing

50g gluten free flour, plus extra for dusting

150g icing sugar

7g matcha powder

120g almond meal

pinch flaky sea salt

zest of 1 lemon, finely zested

4 free range egg whites, size 7’s

70g 70% dark chocolate drops




Preheat the oven to 200°C/180°C fan. Lightly grease a friand mould with 9 holes, or a medium muffin tray with melted butter and lightly dust with flour ensuring an even light covering. Gently tap the flour around the mould’s sides, then discard any excess four and place the tray into the fridge.

Brown the butter in a saucepan on a medium heat, watching it until it turns dark golden and smells nutty, about 6 minutes. Strain through muslin or a fine mesh sieve and leave aside to get to room temperature. 

Make the batter by sifting the flour, icing sugar and matcha into a large bowl, and stir through the almond meal, salt, and lemon zest. In a separate bowl whisk the egg whites until light and fluffy but not stiff, fold them into the dry ingredients until completely combined. Stir through the brown butter until smooth and glossy.

Fill each friand mould with a heaped tablespoon of batter, just over halfway, then bake in the middle of the oven for 10 minutes. Reduce the oven temperature to 180°C/160°C fan, turn the tray around in the oven and bake for a further 12 minutes. They are ready when they start to curve on top and should have a slight spring to the touch. Remove from the oven and allow to cool in the tray for 5 minutes while you make your chocolate drizzle. 

Melt the chocolate in a small heatproof bowl hovering over a saucepan of boiling water, without the bottom of the bowl touching the water. Remove the friands by running a knife around the edge of each and turn out onto a cooling rack. Using a teaspoon, drizzle the melted chocolate over the tops.