Matcha cookies with raspberry cream

Total time: 57m
Preparation Time: 25m

For 9 portions

Nutritional Information

Contains 370 Kcal, 4g Protein, 39g Carbohydrates, 21g Fat


  • 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

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  • 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.

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