Soft Matcha, Lemon and Mint Candies

These matcha and lemon mints melt in your mouth instead of cracking like cooked hard candy. Butter, mint and powdered sugar make a dough for about 60 pieces. Allow 40 minutes to shape them, followed by 6 hours of drying.

• Preparation 40 minutes
• Drying 6 hours
• Total 6 hours 40 minutes
• Yield 60 mints
• Equipment scale, mixer, two bowls, sieve, spatula, baking sheet and parchment paper

Sift the tea with the sugar to distribute it through these disk-shaped matcha candies. The dough keeps its color without food coloring.

Matcha and lemon mint ingredients

• 2 oz (56 g) softened unsalted butter
• 11.1 oz (315 g) powdered sugar
• About 1 1/2 tbsp (22 ml) heavy cream
• About 5 tsp (10 g) matcha, with about 4 tsp (8 g) in the dough and about 1 tsp (2 g) for finishing
• About 1 1/2 tsp (4 g) food-grade lemon juice powder
• About 1/2 tsp (2.5 ml) food-grade peppermint extract

How to make matcha mints

1. Beat the 2 oz (56 g) softened butter until creamy and pliable.
2. Sift the 11.1 oz (315 g) powdered sugar into another bowl.
3. Sift about 4 tsp (8 g) matcha for the dough over the sugar.
4. Add about 1 1/2 tsp (4 g) lemon juice powder.
5. Mix these dry ingredients to distribute the matcha.
6. Add the dry ingredients to the butter in three additions, beating at low speed.
7. Add about 1 1/2 tbsp (22 ml) cream.
8. Add about 1/2 tsp (2.5 ml) food-grade peppermint extract.
9. Beat for another 2 to 5 minutes, until a soft dough forms.
10. Divide the dough into 60 portions (about 7 g each).
11. Roll each portion into a ball.
12. Flatten each ball into a disk about 3/16 inch (5 mm) thick.
13. Arrange the disks on a parchment-lined baking sheet.
14. Dust the disks with the reserved about 1 tsp (2 g) matcha.
15. Let them dry uncovered for 6 hours at room temperature.
16. Store the mints in a closed container in the refrigerator.

We prefer thin disks to large balls because their surfaces dry more evenly. The centers stay soft; these mints aren't meant to have the hard texture of cooked sugar candy. If the dough sticks while you're shaping it, chill it for a few minutes before continuing, without adding unmeasured sugar.

Which matcha goes with lemon and mint?

The Essence matcha we choose here flavors this sweet dough. About 4 tsp (8 g) go into the mixture and about 1 tsp (2 g) onto the finished pieces. Butter, lemon and mint remain present; we'd save matcha for drinking on its own with water.

Why add lemon and mint separately?

Lemon powder brings acidity without wetting the dough. Peppermint extract adds a fresh note; choose an extract labeled for food use, not an oil intended for scent diffusion. We suggest keeping the small measured dose before considering a mintier version, since mint can cover the matcha.

Our tip. Weigh the first portions (7 g each), then use that size as a visual guide. Mints of similar thickness dry together; a much larger piece needs more time.

Allergens. Milk. Check the labels of the lemon powder and peppermint extract too.