The Great British Bake Off is back for another year and again I am not on it! That’s not going to stop me from baking however. This series begins with Biscuit Week for the first time in Bake Off history. Why this decision, honestly who knows but I’m not complaining because it gives me a chance to share my recipe for Matcha Cookies with you!
On my travels in Hong Kong, I noticed that there Muji shops everywhere and they sell green tea cookies. I also noticed just how similar they look to my Matcha Cookies but my cookies have the added bonus of a drizzle of white chocolate, which makes them taste like matcha kitkats! These cookies would make a fantastic gift/present for any matcha addicts!
With the ingredients in such small quantities, there’s no need to use any fancy mixers to make these cookies. All you need is a mixing bowl and a spoon to make the dough. The quantity below makes 15 cookies and it can be scaled up easily to make more cookies or even extra dough to freeze for a later date.
Here’s my video that shows you how to make these Matcha Cookies!
Check out some of my other similar cookie recipes:
Strawberry and Black Sesame Cookies
20g granulated sugar
½ tsp vanilla extract
62g plain flour
4g green tea powder
25g white chocolate
In a bowl, cream together the margarine with the sugar and vanilla extract until well mixed. In a separate bowl, sieve together the plain flour and green tea powder. Add half of the dry ingredients to the margarine and sugar and mix gently to combine. Add the remaining half of the flour and bring together to almost a soft dough.
Tip the contents of the bowl out onto a lightly floured surface and use your hands to bring together to a ball of dough which is soft and pliable but should not be sticky. Wrap the dough in clingfilm, flatten into a disc and refrigerate for 1 hour.
On a lightly floured surface, form the dough into a log shape, being careful not to overwork the dough. Wrap the dough in clingfilm and refrigerate for 15 minutes until it has firmed up slightly.
Preheat the oven to 160°C. Line a baking tray with baking parchment or alternatively lightly grease a 12-hole bun tin.
Use a sharp knife to slice off 5mm rounds of the dough. Shape the dough into rounds if they have deformed slightly and place on the baking tray. Bake the biscuits for 8 – 10 minutes until they are set. If baking directly on the tin, transfer to a cooling rack immediately otherwise leave to cool on the parchment.
Melt the white chocolate in the microwave in 20 second intervals, stirring between each one. Leave to cool for about 5 to 10 minutes and transfer to a piping bag. Drizzle the chocolate over the cookies diagonally and allow to set before serving.
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