Matcha Cookies with White Chocolate

Matcha is normally used mainly to make tea, but Rutger prefers to bake cookies with matcha powder. His Koekjesbijbel (Cookie Bible) contains the recipe for matcha cookies with white chocolate.

Method

Place the butter, superfine sugar, matcha powder and salt in a bowl and mix together. Mix in the egg, then finally add the flour and baking powder. Knead into a dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Preheat the oven to 160°C and line a baking sheet with parchment paper.

Knead the dough briefly, then roll it out on a lightly floured work surface to a thickness of 4 millimetres. Cut out or slice oval-shaped cookies, 7–8 centimetres in length. You can roll out the remaining dough again. Place the cookies on the baking sheet.

Bake the tea cookies for 13–18 minutes and let them cool on a wire rack.

Dip the cookies in the tempered white chocolate and place them on a piece of parchment paper until the chocolate has set.

Title: Koekjesbijbel
Author: Rutger van den Broek
Publisher: Carrera Culinair
Price: €29.99
Publication date: 3 August