Matcha and strawberries are a match made in dessert heaven! These matcha strawberry cookies are inspired by this perfect flavour combination with the fruity floral sweetness of strawberry ganache balanced out by the slightly bitter notes of green tea. Ceremonial-grade matcha will yield the most bright, verdant final results, but it can be a little pricier, so feel free to use whichever is most accessible to you.
Related: Matcha Crinkle Cookies
ingredients
directions
Line three large baking sheets with parchment paper.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar for 1 to 2 minutes. Scrape down the sides of the bowl.
Beat in vanilla extract and egg yolks until well combined. Scrape down the bowl again.
Switch to a paddle attachment. On low speed, beat in flour, matcha and salt.
Scoop 1 tablespoon-sized balls onto one of the lined baking sheets. Use your hands to roll them so they are smooth and uniform-looking.
Use your thumb (or the back of a teaspoon) to make a medium-sized indent in each dough ball. Freeze for 30 minutes.
As the cookies chill, preheat the oven to 350°F.
Space the chilled cookies out about 2 inches apart on each baking sheet. Bake for 13 to 15 minutes until the cookies look set. Allow to cool for 2 to 3 minutes then transfer to a wire rack to finish cooling.
In the meantime, prepare the ganache. Add chopped chocolate to a medium heat-proof bowl. Add strawberry powder to a separate small heat-proof bowl. Heat cream in a saucepan until it barely starts to simmer.
Pour cream over the chocolate, reserving a few tablespoons to pour over to strawberry powder. Cover the chocolate and let it melt for a few minutes. Use a whisk to mix the strawberry powder and cream into a smooth paste.
Use a rubber spatula to gently mix together the cream and chocolate. Be careful not to incorporate any air while mixing as this can cause your ganache to split. Gently stir in the strawberry paste until smooth and well combined.
Once the cookies have cooled, use a small teaspoon to fill each one with a dollop of ganache. Top with strawberry slices. If you prefer a set ganache, allow it to set in the fridge for an hour to firm up.
