Enjoy these soft and slightly chewy matcha white chocolate cookies with a lightly toasted, crisp exterior! There is a heavenly flavour balance with these cookies, from the bitter matcha paired with the sweetness of the white chocolate and then a little crunch and nuttiness from the flaked almonds. If you're a matcha lover these cookies are the perfect ones for you and even if you're not a matcha lover, I challenge you to still give these a go as they make for an eye catching and highly addictive cookie!
110g (½ cup) unsalted butter
70g (⅓ cup) brown sugar
100g (½ cup) white sugar
200g (1 ⅔ cup) self raising flour
2 tsp matcha powder
1 egg yolk
150g white chocolate
50g flaked almonds
Turn on oven to moderate temperature (180C or 350F).
Prepare a baking tray with parchment paper.
In a small bowl, melt your butter in the microwave and allow to cool.
In a bowl, whisk together the flour and matcha powder.
In another bowl, whisk together the sugars, butter, egg and egg yolk until combined.
Mix the wet ingredients with the dry ingredients and stir until just combined.
Fold in the chopped white chocolate and flaked almonds.
Divide the dough into balls, flatten slightly and then freeze for 15 minutes (or chill in the fridge for 30 minutes). Bake for approximately 15 minutes. Remove and cool.
Note: if you don't have self raising flour, you can use the below instead:
200g (1 ⅔ cup) all purpose flour
½ tsp baking powder
½ tsp baking soda