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Matcha Chocolate Cookies Recipe

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Notes

Ingredients:
  • Butter: 50g
  • Powdered Sugar: 20g
  • Salt: 1g
  • Light Cream: 20g
  • Low-Gluten Flour (Cake Flour): 110g
  • White Chocolate: 60g
  • Matcha Powder: 3g
Instructions:
  1. Soften unsalted butter and light cream at room temperature.
  2. Whisk butter until smooth, then add powdered sugar and salt.
  3. Mix well and add light cream, whisking until just combined.
  4. Sift in low-gluten flour and fold gently with a spatula.
  5. Form the dough into a ball without over-kneading.
  6. Roll out the dough to 5mm thickness and refrigerate or freeze until firm.
  7. Choose a cookie mold with indentations suitable for filling.
  8. Press out cookie shapes and reroll remaining dough until all used.
  9. Bake in a preheated oven at 150°C for about 16 minutes or until edges are lightly browned.
  10. Prepare white chocolate and matcha powder for the filling.
  11. Melt white chocolate with matcha powder over a double boiler.
  12. Transfer the melted chocolate to a piping bag.
  13. Pipe the filling into the indentations of the cookies and let cool until set.
Nutrition:
  • Calories: Varies depending on the size of cookies and amount of filling used.
  • Fat: Mainly from butter and white chocolate.
  • Carbohydrates: Primarily from flour and sugar.
  • Protein: Minimal, mostly from the light cream.
  • Fiber: Trace amounts from the matcha powder.