White Chocolate, Raspberry and Matcha Cookies

Cook Time 1 hour

Makes 14

Ingredients

250g butter, cut into 2 cm cubes and softened

1 cup soft brown sugar 

½ cup caster sugar

2 eggs

3 cups plain flour

1 tsp cornflour

1 tsp bicarbonate of soda

Pinch of salt 

100g white chocolate, roughly chopped

¼–½ cup raspberry jelly pieces 

To Serve

Matcha powder, to dust

Method

Line two flat baking trays with baking paper and preheat the oven to 190°C.

Add the butter, brown sugar, and caster sugar to the bowl of an electric mixer fitted with the whisk attachment, and beat on high speed for 3–4 minutes, or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, cornflour, bicarbonate of soda and salt. 

Mix until just combined – do not overmix; the dough should still be a bit crumbly. Stir in the chopped white chocolate (reserving a little to top) and the raspberry jelly pieces.

Roll 2–3 tbsp of dough into large or extra-large balls, then place on the tray and press down slightly on each one. Sprinkle each cookie with a pinch of salt. 

Bake for 10–15 minutes, or until the edges are just golden brown. Allow the cookies to cool on the tray for 10–15 minutes. They will still be soft when they come out of the oven, but the cooling time allows them to set. Dust with matcha.