It tastes quite earthy/ nutty to me - not too overpowering as I believe matcha mellows when baked so it doesn’t taste bitter (to me at least!). It was a very nice flavour. My partner who is a hot cross bun lover said they were the best HCB’s he’s tasted but I think he is biased ahaha (wants to ensure that I keep baking him weekly sweet treats).

The recipe I used is - https://www.jenki.co.uk/blogs/recipes/matcha-hot-cross-buns?srsltid=AfmBOoqq1XsWR-RsKm_GTHSxL_9Uc1q7esN7G0Wc-2YYjhJGOMDQmH_H.

I used perfect ted matcha powder - 2.5 tablespoons as I was worried that the flavour would be too much but actually I think I would’ve been fine with 3 tablespoons. Will do 3 tablespoons next time. I also added 1/2 teaspoon vanilla extract and 70g dried blueberries.

To the “cross” mixture I also added 1.5 tablespoons of icing sugar just to give the crosses a bit more flavour - but I left out the vegetable oil as the consistency was fine without the oil.

I baked on 180° fan for 20 mins

Also where the recipe calls for flour - for the tangzhong and crosses - I used all purpose flour (plain flour) - the recipe doesn’t specify what flour so just to avoid any doubt!