Matcha Cookies with Matcha Dip

Step 1: The Cookie Dough

• Cream: In a large bowl, mix the 250 g butter and 150 g brown sugar together until creamy.
• Add the egg: Add the egg and a little vanilla flavour and mix until combined.
• Dry ingredients: Add the 290 g plain flour, 75 g cornflour and 1 tsp baking powder.
• Colour: Add the GH Matcha Emulco and mix until the dough is evenly green.
• Fold in: Add 1 cup white chocolate chips and fold them through the dough.

Step 2: Shape and Bake

• Shape: Roll the dough into balls and place them on a baking tray lined with baking paper, leaving a little space between them.
• Bake: Bake at 170°C for 20 minutes.
• Cool: Let the cookies cool completely before dipping.

Step 3: The Matcha Dip

• Melt: Melt the white chocolate.
• Colour: Stir in a little GH Matcha Emulco until the chocolate turns a smooth pale green.

Step 4: Dip and Serve

• Dip: Dip the top of each cooled cookie into the matcha chocolate.
• Set: Place the cookies on a tray and let the coating set before serving.