Ingredients for 12 cookies
- 200 g flour
- 120 g softened butter
- 100 g soft brown sugar
- 50 g caster sugar
- 1 egg
- 1 tsp baking powder
- 1 to 2 tsp quality matcha
- 150 g white chocolate
- 1 pinch of salt
Choose a baking-grade matcha, ideally ceremonial-grade if you prefer a more delicate flavour.
Preparation instructions:
1. Beat the softened butter and sugar until creamy. Add the egg and mix well.
2. Sift the flour, baking powder, salt and matcha together. Gradually fold the dry ingredients into the mixture.
3. Gently fold in the white chocolate pieces.
4. Shape the dough into balls and place them well apart on a baking tray lined with baking parchment, as they will spread during baking.
5. Preheat the oven to 180°C. Bake for 10 to 12 minutes: the edges should be lightly golden and the centres still soft. Leave to cool for a few minutes before enjoying.
Our tips: Don’t use too much matcha or your cookies may turn out too bitter. For thicker cookies, chill the dough for 30 minutes before baking. Keep a close eye on the baking time, too: cookies that are slightly underbaked will stay softer once cooled.
How should you store them?
Keep them in an airtight container for 3 to 4 days. To keep them soft, pop a small piece of bread in the container: it absorbs moisture and stops the cookies from hardening.
You can also freeze the raw dough and bake your cookies whenever you fancy one.