I am quite getting into this Matcha Tea…It might have something to do with the fact that it is everywhere here…In all the shops and on the cake stands everyone seems to use a lot of Matcha its in the ice cream so I thought it was about time I had a go at making my own…Matcha Cookies…
- 240 gm ( 2 cups) All-purpose flour
- 15 gm Matcha Tea powder ( Cooking grade)
- 170 gm butter softened
- 130 gm sugar icing sugar ( confectioners sugar)
- Pinch of salt
- 2 large egg yolks
- 50 gm white chocolate
Sift the flour and matcha tea powder together.
Beat the butter until it is smooth and creamy add a pinch of salt and blend.
Add icing sugar and blend until soft and light add the beaten egg yolks and blend until smooth.
Gradually add the flour and matcha powder mixture and blend until smooth. Stir in the chocolate chips.
Cut the dough in half and shape into two cylinders about 1.5 cm in diameter and each cylinder about 7 inches in length. Wrap in cling film and chill for at least 2 hours or overnight.
A tip..to keep the cylinder shape sit the rolls on a bed of rice…
When ready to bake…
Pre-heat the oven to 350F(175 C) and line a baking sheet with baking paper.
Remove the dough from the cling wrap and cut into 1/2 inch thick slices place on baking sheet leaving a gap between the cookies.
Bake for 15 minutes or until the edges go slightly brown ( ovens vary). Cool on a wire rack. If they don’t all get eaten straight away the biscuits will keep for 3-4 days in a lidded container…
The first time I baked these the comments were they were not sweet enough..they were for me but some prefer sweeter biscuits but white chocolate doesn’t have the sweetness of milk chocolate so next time I will sprinkle a little sugar on the top before I cook them.
Until next time stay safe, have fun and laugh a lot as it is such good medicine and FREE…