Strawberry Matcha Cookies
These soft, buttery cookies blend the earthy elegance of ceremonial-grade matcha with the sweet charm of strawberry for a flavour that’s unexpectedly addictive. Think afternoon tea in a sun-dappled garden, with a twist of something new. Perfect for gifting, sharing (if you must), or simply savouring with your favourite cuppa!
Prep time 5 mins, plus 5 mins for decorating
Bake time 12 mins
Makes 12
Equipment:
Tala Dusty Pink Stoneware Mixing Bowl
Tala Performance Large Baking Tray
Ingredients:
Cookie dough
125g unsalted butter, softened
125g golden caster sugar
175g plain flour
1 large egg
2 tbsp matcha powder
1 teaspoon baking powder
Pinch of salt
Strawberry Icing
50g icing sugar
2 tbsp strawberry sauce
Food pink colouring
To finish
6 strawberries, halved
Method:
1. Beat the sugar and butter together until nice and creamy.
2. Add the egg and mix until well combined.
3. Fold in the flour, matcha powder, salt and baking powder.
4. Roll the dough into 12 equal balls. Slightly flatten each ball with your hand.
5. Place the cookies onto 2 large baking trays, lined with greaseproof baking paper. Make sure to leave enough space between them.
6. Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for 12 mins.
7. Transfer to a wire rack and let cool down completely before decorating.
7. In the meantime make the strawberry icing by simply mixing all the ingredients. Transfer to a piping bag and cut off the edge. Drizzle over the cookies. Finish by adding half a strawberry to each cookie.
8. Enjoy!