Matcha cookies with raspberry cream
Ingredients
- To prepare the cookie dough
- 2 pinches salt
- 150 g sugar
- 120 g butter, soft
- 1 fresh eggs
- To complete the cookie dough
- 180 g white flour
- 1 tsp baking powder
- 70 g white chocolate, finely chopped
- 25 g cornflakes
- 1 tbsp matcha powder
- Raspberry cream
- 150 g frozen raspberries
- 100 g double cream
Total time: 57m
Preparation Time: 25m
Servings
For
9 portions
Nutritional Information
Contains 370 Kcal, 4g Protein, 39g Carbohydrates, 21g Fat
Ingredients
- To prepare the cookie dough
- 2 pinches salt
- 150 g sugar
- 120 g butter, soft
- 1 fresh eggs
- To complete the cookie dough
- 180 g white flour
- 1 tsp baking powder
- 70 g white chocolate, finely chopped
- 25 g cornflakes
- 1 tbsp matcha powder
- Raspberry cream
- 150 g frozen raspberries
- 100 g double cream
Instructions
-
To prepare the cookie dough
Place the butter in a bowl. Add the sugar, salt and egg, mix using the whisk on a hand mixer until the mixture becomes lighter in colour. -
To complete the cookie dough
Mix the flour with all the other ingredients up to and including the cornflakes, stir in. Using a tablespoon, divide the cookie dough into 9 mounds on a tray lined with baking paper, leaving plenty of room between each cookie. -
To bake
Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow the cookies to cool on a rack. -
Raspberry cream
Mash 100 g of raspberries with the cream, spoon on top of the cookies just before serving. Decorate with the remaining raspberries.
