Indulge in a delightful afternoon tea experience with these crisp and buttery Matcha Cookies. The unique flavor of matcha and white chocolate chips creates a surprisingly delicious combination. This recipe yields 24 cookies.
Ingredients:
- 240g all-purpose flour
- 15g Shinrin Tea Matcha powder (1 tablespoon of matcha is equal to 6g)
- 170g unsalted butter (softened at room temperature)
- 130g confectioners' sugar/powdered sugar
- A pinch of kosher salt
- 2 large egg yolks (at room temperature)
- 50g white chocolate chips
Method:
- In a large bowl, sift together the all-purpose flour and matcha green tea powder.
- Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter until smooth and creamy. Make sure that the butter is softened beforehand.
- Add a pinch of salt and blend it well.
- Add the powdered sugar and beat well until it becomes soft and light. Make sure to scrape down the bowl occasionally as you blend.
- Add the egg yolks and mix until they are well combined.
- Gradually add the flour and matcha mixture and mix until just combined.
- Add the white chocolate chips and mix until they are just incorporated.
- Cut the dough in half (if making 24 cookies) and shape each half into a cylinder that is approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long.
- Wrap the logs in plastic wrap and chill in the refrigerator until firm, which should take at least 2 hours. You can also place the logs on a bed of uncooked rice to keep them in a cylindrical shape.
- Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone baking liner.
- Remove the dough from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds that are approximately ⅓ inch (7 mm) thick. If the dough is too hard to slice, wait for a few minutes before slicing.
- Place the sliced dough on the baking sheet, leaving about 1 inch (2.5 cm) of space between each round.
- Bake the cookies at 350ºF (175ºC) for approximately 15 minutes or until the edges start to turn slightly golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them carefully to a wire cooling rack. Let the cookies cool completely.