A few months ago I became addicted to matcha tea. It’s so smooth and flavourful with a hint of natural sweetness (not to mention it just revs you up in the morning) that it’s impossible not to love. Matcha Matsu from David’s Tea specifically mentions blending into smoothies and milkshakes, so I thought heck, why not bake into a cookie?
- 3/4 cups salted butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 egg plus one yolk
- 1 tsp vanilla
- 2 cups flour
- 2 tbsp matcha powder
- 1 tsp baking powder
- 1/4-1/2 tsp sea salt
Preheat oven to 350F and line a baking sheet with parchment paper.
Mix your butter with both sugars until smooth and well blended. Add honey and mix until uniform. Add your egg, egg yolk and vanilla and blend for a minute or so until light and fluffy.
In a separate bowl, mix dry ingredients (flour, matcha, baking powder, salt).
Such lovely colours (Side note I’m obsessed with Himalayan pink salt from Costco).
Add your dry ingredients to the wet ingredients in two portions, blending in between. Once just mixed, take about a tablespoon of dough and squish it into a round disk about a half inch thick so your pre-baked cookies look like this: Bake at 350F for 12 minutes or until the bottoms are browned.
Seriously, one cookie is not enough.