Matcha cupcakes
Use this vibrant green tea powder in this fun bake, with a white chocolate melting middle
Matcha cookies
Makes 12
Easy
Prep:
Cook:
plus chilling
Matcha, white chocolate and nuts are a classic cookie combo. We’ve used marcona almonds for their buttery flavour and creamy texture.
Skip to ingredients
- 220g salted buttersoftened
- 120g caster sugar
- 100g soft light brown sugar
- 1 eggplus 1 egg yolk
- 1 tsp vanilla bean paste
- 1 tbsp matcha powder
- 220g plain flour
- ½ tsp baking powder
- 100g toasted marcona almondsroughly chopped
- 100g white chocolateroughly chopped
Nutrition: per serving
- kcal390
- fat23g
- saturates12g
- carbs38g
- sugars23g
- fibre2g
- protein6g
- salt0.4g
Method
step 1
Put the butter and both sugars in a large bowl, and beat with an electric whisk for 4-5 mins until whipped, fluffy and aerated. Beat in the egg, egg yolk and vanilla to combine.
step 2
Sift over the matcha, flour, baking powder and a pinch of salt, then use a spatula to bring the dough together. Fold in the almonds and chocolate, then chill for 2-3 hrs or overnight.
step 3
Line two large baking sheets with baking paper. Heat the oven to 180C/160C fan/gas 4. Scoop the dough into 12 balls, keeping them a bit craggy, as they look better this way once baked. Arrange over the baking sheets, keeping them well spaced apart, and bake for 15-16 mins. Once baked, you can use a round cutter to gently re-shape them on the tray if they’re not perfectly round. Cool completely on the tray.
