Back to reality seems like a really harsh term when your feet are landing back on the ground and life’s sweet tint of travel and interesting people is replaced with people you see all the time and your routine is much simpler and less complicated.
My life is held in suspense for a couple of months while the expectation of more new sights, sounds and people get nearer. For now though, it is back to reality and almost summer which London will surely get the memo soon enough of having to put on warm lovely weather.
They say we learn one thing every day and a lot of people day so if you haven’t yet been introduced to Matcha you may well be asking why this ingredient seems to be in a lot of recipes of late. Matcha powder, is the ‘in’ food this year, but somehow I stumbled upon it a couple of years ago and fell in love with it’s bitter flavor that is way better than a cup of regular old green tea.
So what is it? Simply, it’s pure green tea leaves ground down for a purer, healthier way to add green tea to your life your diet. And today lovely people, I am mixing matcha with butter, sugar and chocolate. Typical really.
Yet, this ingredient is what foodies everywhere are putting it in loafs, cheesecakes and cookies and only too rightly when you get to wrap your fingers around a beverage made of matcha instead of a traditional green tea bag sitting in warm water. A sweet like white chocolate seemed like a great ingredient to combine with matcha and these cookies are chewy and sweet which is perfect for an afternoon pick-me-up.
Matcha White Chocolate Cookies
150g butter, softened
1 cup superfine sugar
1 teaspoon vanilla extract
1 1/2 teaspoons matcha powder
1 cup flour
1 teaspoon baking soda
160g white chocolate, roughly chopped
Greaseproof a baking tray.
Cream the butter, sugar and vanilla extract in a bowl until smooth and well combined.
Add the egg and mix until well combined.
Sift the matcha over the mixture than combine with hand beater until well mixed.
In a separate bowl sift the flour and baking soda.
Add to the matcha mixture and beat until just combined.
Add the white chocolate and fold through.
Refrigerate for 30 minutes and preheat the oven to 180ºC/350ºF.
Roll large teaspoon amounts into balls and flatten with your palms.
Bake for 10 minutes or until golden on the edges. Remove and allow to cool for a few minutes on the tray before moving to a cooling tray.