Matcha cookies with raspberry cream

Matcha cookies with raspberry cream

Total: 57 Min. | Active: 25 Min.
vegetarian
Nutritional value / portion: 370 kcal
, Fat: 21 g
, Carbohydrate: 39 g
, Protein: 4 g

Ingredients

9 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To prepare the cookie dough

120g butter, soft
150g sugar
2pinches salt
1 fresh egg

To complete the cookie dough

180g white flour
1tbsp matcha powder
1tsp baking powder
70g white chocolate, finely chopped
25g cornflakes

Raspberry cream

150g frozen raspberries
100g double cream
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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.

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