Soft Matcha Cookies

The cookies are wonderful to prepare in advance - the dough can then be stored in the refrigerator for up to 1 week (or 1-2 months in the freezer) and used as needed.

Ingredients

40 g cornstarch
20 g sugar or a powdered sugar alternative of your choice
280g flour 1 tsp matcha powder
1 tsp baking soda
1 tsp cornstarch
pinch of salt
170g butter 200g cane sugar 50g white sugar
2 eggs
100-150g: nuts, chocolate drops, chocolate coating, etc.
Preparation

Mix flour, matcha powder, baking soda, starch and salt in a bowl.
Melt the butter, stir with the sugar and then add the eggs.
Mix 1&2 together and fold in nuts or chocolate drops if desired.
Place dough, covered, in refrigerator for at least 2 hours. If the dough is to be frozen for later use, form the dough into a roll and wrap in plastic wrap - this makes it easy to portion out as needed!
Allow the dough to defrost/come to room temperature while the oven is preheated to 160°C.
Form dough into balls about the size of a golf ball and place 6 at a time on the baking sheet and press down lightly - keep enough space between them, as the cookies will expand quite a bit during baking!
Bake for 10 minutes (not too long or the cookies will be hard and the dough will brown) and then remove the tray. The cookies are still very soft now, so wait a few more minutes until you can remove them from the baking paper without leaving any residue and place them on a rack or plate to cool so you don't continue cooking on the hot sheet.

Have fun with the preparation and we hope you share your creations with us under the hashtag #keikorecipe.

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Soft Matcha Cookies