Matcha Madness: Sweet, Green-Tea Dream
The star of these cookies is the vibrant and fragrant matcha, a finely ground Japanese green tea powder known for its earthy and slightly sweet taste. The matcha imparts a distinct green hue to the cookies, making them visually appealing and enticing.
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Equipment
Large mixing bowl
Silicone spatula
Large ice cream scoop
Digital food scale
Baking tray
Parchment paper
Sifter
Hand mixer
Details
6 servings
10 minutes
15 minutes
25 minutes
Ingredients
- For dough
90g unsalted butter (room temperature)
160g all-purpose flour
10g matcha powder (I use ippodo tea – sayaka)
1 large egg
65g white chocolate chip
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
50g brown sugar
30g granulated sugar
- For topping
3 jumbo marshmallow (cut in half)
6 Biscoff cookies
Directions
- Preheat your oven to 338°F (170°C).
- In a large mixing bowl, combine unsalted butter, brown sugar, and granulated sugar. Use a hand mixer on medium speed to beat the mixture for 2 minutes.
- Add the egg and continue beating for another 30 seconds or until well combined.
- Sift the all-purpose flour, baking soda, baking powder, matcha powder, and salt into the bowl using a sifter.
- Slowly fold in the dry ingredients using a spatula. Switch the hand mixer to medium-low speed and beat until the ingredients are combined. Be careful not to overbeat.
Use an ice cream scoop to portion out the dough into balls, each weighing about 75-80g.- Flatten the middle of each dough ball with your hand to create space for the marshmallow. Place a marshmallow in the indentation and wrap the dough around it, ensuring that the marshmallow is still visible.
- Bake at 338°F (170°C) for 15 minutes.
- Remove from the oven and immediately place a Biscoff biscuit on top of the melted marshmallow.
- Allow the cookies to cool for at least 20 minutes before removing them from the baking tray.
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