These fruity matcha cookies are quickly devoured
Taking a tray of freshly baked cookies out of the oven is always a good idea. If you're looking for a change from the usual chocolate cookies, you should definitely try our green version. Matcha cookies with white chocolate and raspberries combine delicate green tea with fruity berries and sweet white chocolate.
- 150 g Butter
- 75 g sugar
- 50 g brown sugar
- ¼ tsp salt
- 2 egg yolks
- 1 TL Vanilleextrakt
- 200 g flour
- 15 g Matchapulver (🛒)
- 60g white chocolate
- 100g raspberries
- Put butter, sugar, brown sugar and salt into a large mixing bowl.
- Mix everything with a hand mixer until the mixture is well blended and becomes light in color.
- Add the egg yolks and vanilla extract and stir until smooth.
- Sift flour and matcha powder into a second bowl.
- Gradually add the flour mixture to the butter and sugar mixture and stir until the dough just comes together. Scrape down the bottom and sides of the bowl with a dough scraper as needed.
- Chop the white chocolate and fold it and the raspberries into the batter.
- Shape the dough into a roll and wrap it in cling film.
- Place the roll in the refrigerator for 2 hours until it is thoroughly chilled.
- Preheat the oven to 175 °C.
- Cut the chilled dough into 1 cm thick slices and place them on a baking sheet lined with baking paper.
- Bake the matcha cookies for 12-15 minutes and let them cool completely.
Delicious cookies: Matcha cookies with white chocolate and raspberries
Matcha consists of finely ground green tea leaves. Its characteristic flavor brings a slightly bitter and earthy note. These nuances create a wonderful contrast to the intense sweetness of the white chocolate. The delicate acidity of the raspberries breaks through the rich texture of the dough and harmoniously rounds out the flavor profile. The result is a well-balanced pastry that is neither too sweet nor too tart.
The oven temperature plays a crucial role in the appearance of the finished pastries. Choose a moderate heat to preserve the attractive green color and prevent it from turning brown. The ideal time to remove the baking sheet is when the edges of the pastries have turned a light golden color. At this point, the center should still appear very soft and almost uncooked. As the pastries cool on the baking sheet, the residual heat continues to develop, ensuring the typical texture with a crispy edge and a tender center.
Store the completely cooled cookies in a tightly sealed container. If you place a small piece of bread inside, the bread slices will release their moisture into the surrounding air, keeping the cookies wonderfully soft for several days.
These matcha cookies with white chocolate and raspberries taste best when they're still slightly warm. Their unusual appearance also makes them a wonderful homemade gift. If you package them in a pretty box, you're sure to delight your loved ones.
It's not just Cookie Monster who loves cookies, we do too! And we can highly recommend these Double Chocolate Cookies with Salted Caramel. As well as Rosemary Cookies with Chocolate Chips and Honey Caramel Cookies with Salted Peanuts.
