Raspberry Matcha White Chocolate Cookies
Makes 10 | Under 30 Minutes
Ingredients
225g unsalted butter, cold and cubed
220g brown sugar
100g caster sugar
2 eggs, cold
360g plain flour
3/4 tsp bicarbonate of soda
1/2 tsp vanilla extract
Pinch of sea salt
1 tbsp matcha powder
300g white chocolate chips
60 grams frozen raspberries
Method
Preheat the oven to 195°C and line two baking trays with parchment paper. Place the cubed butter, brown sugar and caster sugar in the bowl of your electric mixer. Mix on medium-high speed for 4-5 minutes, or until the mixture is creamed and pale in colour.
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Add the flour, bicarbonate of soda, salt and matcha. Mix on low speed until just combined. Stir in the chocolate chips and frozen raspberries. You may need to use your hands for this part as the dough will be quite firm.
Divide the dough into 10 equal balls and place 5 on each baking tray. Bake for 11-12 minutes, or until just golden on top. Remove from the oven and let them cool on the baking tray for 30 minutes to set. Enjoy warm, or store in an airtight container in the fridge for up to 5 days.
Note: You can freeze individual portions of the raw cookie dough and bake as needed!
