Takes 30 mins. Makes 30.
My motto in life is simple, if I like the flavour of something I will inevitably bake it into a cookie. And that's how this cookie came about! If you'd like to try this flavour combination in the lovely form of a cupcake - check it out here!
Matcha comes from Japan is a finely ground tea powder. Matcha itself has a long list of health benefits as its very high in antioxidants. However - in cookie form, they lose most of those benefits. I've definitely made them for people in the past and have been asked if the cookies are good for you. Good for the soul, I say.
Matcha has a savoury flavour - and if you aren't careful, it can be a bit bitter too. Luckily it's not too difficult to incorporate matcha into these cookies. If you already know that you like the flavour - I'd use 2 + tablespoons. If you are unsure, just use one.
1 1/2 cups of gluten free flour
1 tsp xanthan gum (omit if flour mixture already contains it)
1-2 heaped Tbsp of matcha (to your taste)
1 tsp baking soda
pinch of salt
150 grams butter
3/4 cups brown sugar
1/4 cup white sugar
150 grams chopped white chocolate
Pre heat oven to 200° Celsius Bake and line a baking tray with baking paper.
Cream brown sugar, white sugar, and butter until combined. Then add egg and whisk until pale and creamy.
Sift flour, xanthan gum, matcha, baking soda, and salt into butter mixture and mix with wooden spoon until combined and has a smooth green colour. No matcha chunks!
Fold in chopped white chocolate.
Roll a heaped tablespoon of batter into a rough circle and place on baking tray. The mixture will be sticky so try your best. Make sure the cookies are placed 5cm apart as they will spend.
Cook for 15 mins or until edges have begun to brown. Best served with a cup of green tea!