Name: White Chocolate, Raspberry and Matcha Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 14
Cuisine: Australian
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 McKenzie's Corn flour; 1 tsp McKenzie's Bicarb Soda; Pinch of McKenzie's Australian Natural Sea Salt; 100g white chocolate, roughly chopped; 1 pack of McKenzie's Raspberry Bitz; Matcha powder, to dust

Step 1

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.

Step 2

Mix until just combined – do not overmix; the dough should still be a bit crumbly. Stir in the chopped white chocolate and the raspberry bitz.

Step 3

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.

Step 4

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.

White Chocolate, Raspberry and Matcha Cookies