Whipped matcha brown butter, creamy white chocolate chunks and sharp, chewy ripples of wild strawberry jam.
The Science Behind The Bake
I’ve made matcha cookies before where the flavour was definitely there, but it came with quite a hard, lingering bitterness. With this one, I wanted the matcha to be unmistakable. Properly matcha forward, but still soft, rounded and balanced.
I whisked ceremonial grade matcha into the warm brown butter, then added more to the dough itself, hoping to build the flavour in layers rather than relying on one very intense hit. The toasted milk solids (and added milk powder!) in the butter give it a warmer, nuttier base, while the white and blonde chocolate bring the creaminess and sweetness needed to smooth out some of matcha’s sharper edges.
I reduced the wild strawberry jam before rippling it through the dough, partly to concentrate the fruit and partly to cook away some of the water that has caused sogginess in previous experiments! It gives the cookie little pockets of tang, stickiness and chew without taking over.
Between the earthy matcha, creamy chocolate, sharp strawberry, soft centre and crisp, caramelised edges, I was trying to make something that had a little bit of everything - both in flavour and texture. I hope you feel I’ve come close.
This is still very much for the hard-liquor matcha drinkers, though, not the pitcher-of-strawberry-Woo-Woo matcha drinkers LOLLLL. She’s matcha forward. You have been warned ;)
Dispatch & Delivery
Orders will be freshly baked and dispatched on Friday 14th August via Royal Mail Tracked 24, with expected delivery on Saturday 15th August.
Please provide a suitable delivery address where your parcel can be received on Saturday. All orders are sent via Royal Mail and I’m unable to offer hand delivery or collection.
Royal Mail delivery times are estimated and cannot be guaranteed.
Allergens
Contains: WHEAT (GLUTEN), EGG, MILK
Whipped matcha brown butter, creamy white chocolate chunks and sharp, chewy ripples of wild strawberry jam.
The Science Behind The Bake
I’ve made matcha cookies before where the flavour was definitely there, but it came with quite a hard, lingering bitterness. With this one, I wanted the matcha to be unmistakable. Properly matcha forward, but still soft, rounded and balanced.
I whisked ceremonial grade matcha into the warm brown butter, then added more to the dough itself, hoping to build the flavour in layers rather than relying on one very intense hit. The toasted milk solids (and added milk powder!) in the butter give it a warmer, nuttier base, while the white and blonde chocolate bring the creaminess and sweetness needed to smooth out some of matcha’s sharper edges.
I reduced the wild strawberry jam before rippling it through the dough, partly to concentrate the fruit and partly to cook away some of the water that has caused sogginess in previous experiments! It gives the cookie little pockets of tang, stickiness and chew without taking over.
Between the earthy matcha, creamy chocolate, sharp strawberry, soft centre and crisp, caramelised edges, I was trying to make something that had a little bit of everything - both in flavour and texture. I hope you feel I’ve come close.
This is still very much for the hard-liquor matcha drinkers, though, not the pitcher-of-strawberry-Woo-Woo matcha drinkers LOLLLL. She’s matcha forward. You have been warned ;)
Dispatch & Delivery
Orders will be freshly baked and dispatched on Friday 14th August via Royal Mail Tracked 24, with expected delivery on Saturday 15th August.
Please provide a suitable delivery address where your parcel can be received on Saturday. All orders are sent via Royal Mail and I’m unable to offer hand delivery or collection.
Royal Mail delivery times are estimated and cannot be guaranteed.
Allergens
Contains: WHEAT (GLUTEN), EGG, MILK
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