Matcha, stone ground green tea, is popular all over the world and is most famous in Japan. In Japan, they used the matcha tea for their tea ceremony — an important part of Japanese culture.
Matcha is different from other teas in two key ways. The tea is shade-grown three weeks before harvesting and the stems of the tea plant are removed during the processing stage. The special green tea has become a worldwide phenomenon. While I was traveling through the country, I could easily find dishes representing the green tea in one way or another — whether that be savory dumplings drizzled with a matcha sauce, or soft serve ice cream as green as can be. The taste is subtle and slightly sweet. Matcha makes a great ingredient to a multitude of dishes.
If the taste alone wasn’t enough to persuade you, matcha is rich with antioxidants. Try this international, up-and-coming ingredient in a classic and delicious cookie recipe inspired by Salu Salo Recipes.
2 cups flour
1 tablespoon of matcha green tea powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of brown sugar
3/4 cup of melted butter
1/2 cup of sugar
1 tablespoon of vanilla extract
1 egg yolk
1 1/2 cups of white chocolate chips
1. Preheat oven to 325 degrees and grease baking sheets.
2. In a bowl, add the flour, matcha, baking soda and salt. Mix until combined.
3. Beat in the brown sugar, butter and sugar in a larger and separate bowl until blended. Add the vanilla and eggs until it comes to a creamy consistency.
4. Take the dry mixture and add to the butter mixture. Mix until combined.
5. Stir in the white chocolate chips.
6. With a spoon, drop the cookie dough onto the greased baking sheets. Bake for 10 minutes or until they begin to brown at the edges.