Indulge in the delightful fusion of vibrant matcha and sweet ruby chocolate with these Ruby Matcha Cookies. This recipe blends the earthy notes of matcha green tea powder with the fruity sweetness of ruby chocolate callets or strawberry chips, creating a unique and visually stunning treat. Perfect for afternoon tea or a special occasion, these cookies boast a tender crumb and a burst of flavor in every bite. These cookies are easy to make and...
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Preheat oven to 160-170°C (320-340°F).
In a large mixing bowl, cream together the butter, caster sugar, and brown sugar until the mixture is smooth and turns light brown in color.
Add the eggs and vanilla essence to the bowl, then mix well until fully incorporated.
Sift in the matcha powder. Use high-quality matcha for the best flavor, and mix until evenly combined.
Sift in the matcha powder, using a high-quality matcha for the best flavor, and mix until evenly combined.
Add the ruby calyx and mix it in with your hands instead of a spatula, ensuring it’s evenly distributed throughout the dough.
Weigh out the dough and shape it into 80-gram portions for each cookie.
Place the cookie dough portions onto a baking tray lined with parchment paper, leaving space between each one.
Bake in a preheated oven for 10–12 minutes, or until the edges are lightly golden.
Immediately after removing the cookies from the oven, place a piece of white chocolate on top of each hot cookie so it melts slightly and sticks.
For best results, use room temperature butter.
Do not overmix the dough, as this will result in tough cookies.
If you don't have ruby callets, you can use white chocolate chips or dried strawberries instead.
Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Can I use a different type of chocolate?
Yes, you can substitute the ruby callets with white chocolate chips, dark chocolate chips, or any other type of chocolate you prefer.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Shape the dough into a log, wrap it tightly in plastic wrap, and freeze for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight and slice into cookies.
What is the best way to store the baked cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. This will help maintain their freshness and texture.
Can I use a different type of sugar?
Yes, you can substitute the castor sugar with granulated sugar. The brown sugar adds a nice chewy texture, but you can use all castor sugar if preferred.
How can I adjust the sweetness of the cookies?
To reduce the sweetness, decrease the amount of sugar by a tablespoon or two. If you prefer a sweeter cookie, add an extra tablespoon of sugar.
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