Matcha tea is a great baking ingredient, lending a bright grass color and a green tea flavor. These cookies have a soft, crumbly texture that melts in your mouth like butter. It’s perfect for afternoon tea. You can also use cocoa powder instead of the matcha for chocolate cookies or divide the batter into thirds making matcha, chocolate, and vanilla cookies, for a Neapolitan-like selection.
On the Ingredients
- Matcha is a powdered green tea from Japan used in the traditional tea ceremony. Matcha has many great health benefits. Because it is concentrated, one cup has 137x the antioxidant power of a standard cup of green tea. Since you ingest the entire tea leaf, you get 100% of the nutrients. Studies have shown that drinking matcha may help with liver health, improve brain function, and promote heart health. It may also have cancer-preventing properties. Matcha is high in caffeine, but it also contains the compound L-theanine, which alters the effect of caffeine, preventing a crash. On top of all this, matcha has a lovely nutty flavor and smooth texture! (Read more on the health benefits.)
- Potato starch is a thickening agent similar to cornstarch. It’s flavorless and has fewer calories and carbohydrates than cornstarch, making it a slightly healthier alternative. It’s also used as a flour and is naturally gluten-free. In this instance, it is used dry as flour and contributes to the soft, crumbly texture, helping the cookie melt in the mouth.
Matcha Melt in the Mouth Cookies
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minutesMatcha tea is a great baking ingredient, lending a bright grass color and a green tea flavor. These cookies have a soft, crumbly texture that melts in your mouth like butter. It’s perfect for afternoon tea. You can also use cocoa powder instead of the matcha for chocolate cookies or divide the batter into thirds making matcha, chocolate, and vanilla cookies, for a Neapolitan-like selection.
Ingredients
125g butter (room temperature)
40g icing sugar (sifted)
125g potato starch (sifted)
80g cake flour (sifted)
1 tbsp matcha powder (sifted)
Directions
- Preheat oven to 350° F.
- In a mixing bowl, beat butter and icing sugar till light and fluffy.
- Sift in potato starch, matcha, and cake flour. With your hand, mix to form a soft dough. Note: if the mixture appears too soft and wet to shape, leave the dough to chill in the fridge for about 10-15mins.
- Roll dough into small balls (about 1 1/2 tbsp), arrange on a lined baking pan, and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
- Bake in 15 to 20 minutes, until the tops of the cookies, are just starting to brown.
- These cookies are pretty delicate, so be careful when transferring them to a rack to cool.
