Match cookies

Method

• Preheat the oven to 170 degrees Celsius (conventional heat)
• Mix flour, matcha powder, baking powder, baking soda, salt, and vanilla sugar together in a bowl
• In another bowl, beat the butter until soft with a hand mixer and then add the sugar. Beat together until creamy and fluffy (approx. 4-5 minutes)
• Add the eggs to the same bowl. Beat well
• Pour the dry ingredients from the other bowl into the butter mixture and beat briefly with a hand mixer. The dough should be uniform, but it is fine if there are small spots of flour
• Chop the white chocolate into small pieces and fold it into the dough. Gently fold the dough with a spoon and be careful not to overmix
• Now you need to shape the dough into balls, and you can use several techniques for this. The balls should be the size of an ice cream scoop (larger than a ping pong ball, but smaller than a tennis ball)
• You can advantageously use an ice cream scoop to shape the balls, but otherwise, it works just as well to use two tablespoons to form small clumps. You can also roll the balls in your hands, but do it quickly, otherwise the butter will melt and the dough will become sticky and difficult to handle
• Place the balls on a baking sheet lined with parchment paper. Six will fit on one tray, as they spread in the oven
• Bake your cookies for approx. 12-16 minutes. But keep a close eye on them, as baking time varies depending on the oven and the size of your cookies
• Your cookies should ideally be slightly brown and baked at the edges, but still soft and green in the middle
• You can optionally sprinkle a little white chocolate on top of your cookies in the last two minutes of the baking time
• Transfer the baked cookies to a wire rack and let them cool thoroughly

Shelf life

In an airtight container at room temperature, the baked cookies will keep for up to four days.
The unbaked cookie dough can be kept in the refrigerator for 1-2 days.