White Chocolate & Matcha Cookies

Before starting this White Chocolate & Matcha Cookies recipe, have your stand mixer ready with the flat beater.

In the food mixer bowl, place the flour.

Add the baking powder, salt...

... and the soft brown sugar...

... and mix at low speed.

Add the matcha green tea powder. The amount will vary varies according to the desired flavour intensity.

Add the egg at room temperature...

... and the melted butter...

... and continue mixing at low speed.

Add the white chocolate chunks and combine...

... until homogeneous and quite compact.

Stretch some cling film over a deep baking sheet.

Place the dough in the centre of the tray...

... and cover with another sheet of cling film. Flatten with your palm. Refrigerate for at least 30 minutes.

After 30 minutes, remove the dough from the fridge and shape small balls with your hands. Each ball should weigh between 35 and 40 grams.

Arrange the cookies over a Silichef® perforated baking sheet lined with greaseproof paper...

... as shown in the photo.

Bake in a fan-assisted oven preheated at 180°C (gas 4)...

... and cook for 10 or 12 minutes.

When cooked, remove from the oven and leave to cool at room temperature. These delicious cookies will keep for several days in an airtight container. Enjoy!