Recipes

Ingredients

For the Matcha dough :
Butter – 100g
Sugar – 100g
Self-Rising Flour – 150g
Matcha – 1tsp
Baking powder – Pinch
Salt – Pinch
Egg – 1
Vanilla – 1tsp

For the Coco Dough:
Butter – 100g
Sugar – 100g
Self-Rising Flour – 150g
Coco powder – 1tsp
Baking powder – Pinch
Salt – Pinch
Egg – 1
Vanilla – 1tsp
Milk Chocolate (Valrhona Jivara 40%) – 165g

Instructions

1. For both doughs this method applies: Cream together the butter and sugar and add in the egg and vanilla, add in the flour, salt, baking powder and either matcha or cocoa powder.
2. Take a tablespoon worth of both doughs and stuff one chocolate inside (chocolate weighs about 5 grams per piece) and combine both doughs until the color kind-of seep into each other
3. In a parchment paper lined baking tray, placed the rolled-out cookie doughs and flatten them slightly, place one piece of chocolate on each cookie.
4. Place trays in preheated oven at 185 degrees for 12 minutes.