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- Matcha cookies with raspberry cream
Matcha cookies with raspberry cream
Nutrition facts per serving:
- Energy in kcal about 370
- Fat about 21g
- Carbohydrates about 39g
- Protein about 4g
This is needed
This is needed
for 9 portion
To prepare the cookie dough
- 150 g sugar
- 2 pinches salt
- 120 g butter, soft
- 1 fresh egg
To complete the cookie dough
- 1 tbsp matcha powder
- 180 g white flour
- 1 tsp baking powder
- 70 g white chocolate, finely chopped
- 25 g cornflakes
Raspberry cream
View these products
- 150 g frozen raspberries
- 100 g double cream
And that's how it's done
And that's how it's done
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.
