The other day I made ‘Matcha Melting Moments’ and I had some leftover Matcha & White Chocolate Cream. I added some Flour and made a few cookies, and those cookies were really good. Then I tried to make them using my Shortbread recipe. The dough turned very dry and I needed to alter the recipe. The second attempt was successful. Now I can share the recipe with you.
30 x 4.5cm Round Cookies
*Number of cookies depends on the size and thickness
60g White Chocolate *broken into small pieces
70g Butter *softened
1 tablespoon Matcha Powder *1 tablespoon is quite strong, alter the amount to suit your taste
2 tablespoons Rice Flour OR Corn Starch
1 cup Plain Flour
- Preheat oven to 160℃. Line a large baking tray with baking paper. You might need 2 trays.
- Place White Chocolate in a heat-proof bowl, microwave for 1 minutes OR until soft. Add softened Butter and mix well.
- Sift in Matcha Powder and mix well, then add Rice Flour (OR Corn Starch) and Plain Flour, mix to combine, and use your hands to bring the dough together in the bowl.
- Roll out the dough on a floured surface until 6-8mm thick and cut out shapes, OR slice well-refrigerated stiff dough. *Note: Today I used a round cutter 4.5cm in diameter and made 30 cookies that were about 6mm thick.
- *Note: If the dough is too soft to work with, allow it to cool in the fridge until firm enough.
- Bake for 15 minutes or until cooked. Set aside on the tray for 10 minutes to cool before transferring to a wire rack to cool completely.