These Buttery Matcha Cookies with White Chocolate chunks 🍵🍪 are the perfect treat for afternoon tea. The dough can be made ahead and frozen ❄️, so you’re always ready for unexpected guests.
Use ceremonial-grade matcha for a deliciously green, melt-in-your-mouth cookie.
Within 60 minutes
24
Baking
Ingredients
Steps
Sift the flour and matcha powder into a small bowl.
In another bowl, whip the butter until fluffy. Add the powdered sugar and a pinch of salt, and continue whipping. Then mix in the egg yolks.
Gradually add the flour and matcha mixture until a firm dough forms.
Finally, fold in the chopped white chocolate or white chocolate chips.
Divide the dough into two portions. Shape each portion into a log about 4 cm (1.5 in) in diameter and 18 cm (7 in) long.
Wrap the dough logs in plastic wrap and chill in the fridge for at least 2 hours, until firm. You can also freeze them and let thaw for 10 minutes before baking.
Preheat the oven to 175°C (350°F; reduce by 15°C for fan/ convection ovens). Line a baking sheet with parchment paper.
Take the dough out of the fridge and unwrap it. Using a sharp knife, cut the dough into slices about 7 mm (¼ in) thick. If the dough is too hard, wait a bit before slicing. Place the slices on the baking sheet, leaving about 2.5 cm (1 in) between them.
Bake the cookies for about 15 minutes, until the edges turn golden brown.
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