Rasperry White Chocolate Matcha Cookies

Prep time: 20 min                    Cook time: 12 min                            Total time: 40 min

Serves: 16 Cookies

Ingredients

·       170 g unsalted butter, melted

·       200 g light brown sugar, packed

·       50 g granulated sugar

·       1 large egg + 1 large egg yolk

·       2 tsp vanilla extract

·       8-10 g Chasana matcha powder

·       250 g all-purpose flour

·       3/4 tsp baking soda

·       1/2 tsp salt

·       200 g white chocolate chips

·       60 g frozen raspberries

Method

1. Preheat the oven to 180°C (fan 160°C) and line a baking tray with baking paper.

2. In a large mixing bowl, whisk together the melted butter, light brown sugar, and caster sugar until fully combined.

3. Add the egg, egg yolk, and vanilla extract, and mix until smooth and glossy.

4. In a separate bowl, sift together the flour, matcha powder, bicarbonate of soda, and salt.

5. Add the dry ingredients to the wet ingredients and mix until just combined — no streaks of flour should remain.

6. (Optional) Chill the dough in the fridge for 10 minutes to firm up slightly. This helps the cookies hold their shape better and may prevent the raspberries from melting too quickly during baking.

7. Fold in the white chocolate chips, followed by the frozen raspberries, mixing gently until evenly distributed.

8. Using a tablespoon or small scoop (about 30 g dough), portion the cookie dough onto the prepared tray, leaving about 5 cm between each.

9. Bake for 12 minutes, or until the edges are just golden and the centres are slightly soft and puffed.

10. Allow to cool on the tray for 5–10 minutes before transferring to a wire rack.