Matcha Cookies Recipe
- 130g Block butter (salted)
- 200g Castor sugar
- 80g Light brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 310g Self raising flour
- 2 tbsp Pure grade matcha
- 150g white chocolate callets
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Prepare two/three baking trays with parchment paper.
- In a large bowl, cream the block butter, castor sugar and light brown sugar until it comes to together.
- Add the egg and vanilla extract to the same bowl, combine into the mixture.
- Sieve the flour and pure grade matcha into the bowl, mix until you have a soft dough.
- Add the white chocolate callets into the mix and gently combine.
- Use your hands to scoop together balls of dough that are 75g per cookie ball.
- Once you have weighed all the cookie mixture into balls, put them in the freezer for a minimum of 2 hours. This will allow your cookies to keep their height when baking.
- Once the cookies are frozen, place them on the pre lined baking trays, making sure to give them lots of space as they will spread out.
- Bake them for 12-16 minutes or until slightly coloured, they will still look slightly underbaked. This is good as they will firm up when they cool down.
- Leave on the baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.
- I use Bird & Blend’s pure grade matcha in my cookie recipe.
- You can swap out the white chocolate callets for milk or dark.
- Want to make the cookies perfectly circular? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so it gently knocks into the sides creating a perfectly round cookie.
- You can cook them straight away but would recommend freezing them as stated in the recipe above.
- As/if you are freezing the cookies balls you don't have to cook them all at once. They would last up to one month from frozen.
Did you make this recipe?
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