Ingredients
Cookies
flour
180g
6.30oz
0.72cup
12tbsp
baking soda
0.5tsp
salt
0.25tsp
butter
110g
3.85oz
0.44cup
7.37tbsp
sugar
175g
6.13oz
0.70cup
11.73tbsp
egg
1pc
vanilla extract
1tsp
freeze-dried raspberry powder
8g
0.28oz
0.54tbsp
matcha
1tsp
food dye (optional)
Method
- Beat the butter at room temperature with sugar until fluffy.
- Add the egg and vanilla extract, and beat again.
- Sift the flour, baking soda and salt into the dough, and mix quickly until combined.
- Divide the dough into three equal parts.
- Add matcha tea to one part, and mix until a uniform color. Add the berry powder (and optional dye) to the second part, and mix.
- Take a piece of each dough (about 10g | 0.35 oz for a large cookie), roll into a ball, and place on a baking sheet at a large distance from each other.
- Bake the cookies in the oven preheated to 356F (180C) for about 10 minutes.
- The finished cookies are very fragile. Cool them for 5-10 minutes on a baking sheet, and then carefully transfer.
- Store the cookies in an airtight container.
