for 9 portions

To prepare the cookie dough

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

To complete the cookie dough

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

Raspberry cream

150 g	frozen raspberry
100 g	double cream

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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