Matcha cookies

Delicious cookies, with a matcha twist.
Delicious cookies, with a matcha twist.

I am always on the lookout for a good cookie recipe and although it doesn’t compare to my favorite super chocolate brownie cookies, it has always been tasty. I am a big fan of crisp crunchy outsides with a chewy (but not doughy) centre.

I like cookies and I like matcha … why not both?

Ingredients

  • 350g sifted plain flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 225g butter

  • 175g caster sugar

  • 175g soft brown sugar

  • 1 tsp vanilla extract

  • 2 eggs

  • 350g dark/white chocolate, sliced into little cubes

  • 2 tsp matcha powder

I normally prefer dark chocolate but if you want to really taste the matcha you can go with something less overpowering like white chocolate (make sure you get something decent).

How to bake this deliciousness:

  1. Whack that oven up to 180 C (375 F for you non metric lovers)
  2. Cream the butter and both sugar together, keep at it until it becomes smooth it is hard work but worth the effort. Drizzle the vanilla extract and mix in the eggs.
  3. Sift the flour, bicarbonate of soda, matcha and salt into another bowl.
  4. Fold the flour mixture gently into the creamed butter.
  5. Mix in the tiny cubes of chocolate.
  6. Spoon out the stiff sticky mixture onto some clingfilm and roll it up into a delicious sausage shape, aim for a diameter of about 5cm. The cookies will spread to about twice the this size.
  7. Put the cookie sausages into the fridge.
  8. Resist the urge to take them out for minimum one hour!
  9. Slice them into little disks of about 1cm thickness and put onto baking paper on a tray into the oven.
  10. Wait 11 mins, do not be tempted by the delicious smells coming from the oven.
  11. When the edge of the cookie starts to brown whip them out onto a cooling rack, you don’t want all your hard work to go soggy.
  12. Enjoy!
Plonk them on a cooling rack straight away to keep them crispy.
Plonk them on a cooling rack straight away to keep them crispy.
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