Matcha is a tea anomaly in that it comes in powder form (no, iced tea powder does not count. Why? Because I said so, and because it is awful) and therefore is not brewed in your typical kettle, teapot, teacup style. Due to it’s powder form, it is far more concentrated than your average bagged green tea, and can have up to 10 times the nutritional value too. High in antioxidants, matcha is more powerful that you’d ever think – boasting 1300 units per gram, while the humble little blueberry has just 91! This means that a scoop or two of matcha to your smoothie in the morning will boost your antioxidant count like crazy – so get that super green blend super green with Teapigs Matcha.
But it isn’t just juices that this wonder tea can help with. You don’t have to be super into smoothies to reap the benefits either. Matcha cookies are a thing, and THEY. ARE. GLORIOUS. When matched (ba dum tsh) with white chocolate, the earthy buttery tones are partnered with the smooth, creamy sweetness that takes the tea to a whole new level. When baked, the neon green tones down to a grassy green, and that rich, green tea flavour is still very much there. And who doesn’t like to fight free radicals with cookies?!
1/2 cup unsalted butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla extract
1 and 1/2 cups plain flour
1/2 tsp baking soda
2 tsp Teapigs Matcha
2 cups white chocolate chips
Mix together the butter and both sugars until light and fluffy.
Fold in the egg and vanilla extract, before (slowly) adding the flour, baking soda and matcha.
Stir until uniform in colour, then add 1 cup of the chocolate chips.
Rolls into balls and freeze for 30 minutes to an hour.
Bake at 350F for 20 minutes, allow to cool before microwaving the last cup of chocolate chips until liquid, and dipping one edge of the cookie in. Allow to chill for a further 10 minutes.
Thank you to Teapigs USA for providing the matcha tea for this recipe. All tea was gifted.