Matcha White Chocolate Cookies

3 hours


40 cookies

These Matcha Almond cookies are shortbread cookies. The cookies are crispy, buttery and rich in Matcha flavour. White chocolate chips gives it a sweet edge to tone down the Matcha’s bitterness. Its vivid green colour is also a pleasure to the eyes, perfect to serve it to your guests! Or for us, munching on it whilst working! Just can’t stop at one…
We used Tecno’s Gas Hob and multifunction oven for this recipe, you can also purchase Tecno’s ovens and stoves in their website too, so check out their website at

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240g all purpose flour
20g Matcha powder
40g fine ground almond
180g unsalted butter
140g icing sugar
¼tsp salt
2egg yolks
60g white chocolate chips (chopped)



In a stand mixer or hand-held mixer, cream 180g unsalted butter and 140g icing sugar on medium speed till light and creamy.
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Add in ¼ tsp of salt, followed by 2 egg yolks well combined.
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Mix in 40g fine ground almond and beat till well combine.
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Mix 240g all purpose flour and 20g Matcha powder and sift in a bowl.
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Gradually add in sifted flour mixture followed by 60g white chocolate chip.
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Divide dough into 2 portions.
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Place on portion on a clean board and shape it into a 4cm diameter roll. Wrap it with cling film. Repeat with the other portion.
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Place some rice on a deep tray. Place the cookie logs on it to prevent from having a flat bottom.
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Chill in the fridge for minimum 2 hours or overnight.
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Preheat Tecno oven at 165°C
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Cut dough into 5mm thick slices.
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Arrange on baking sheet 2 inch apart.
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Bake for 10 minutes or till edges turn slightly golden brown.
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Rest on baking sheet for 10 minutes before cooling on a wire rack.
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Serve or store in an airtight container.
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Note-Once shaped into logs, it can be frozen for up to 8 weeks. Just thaw for 10 minutes before slicing and baking. Do not allow it to thaw to room temperature.
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