Matcha Tea Review and Cookie Recipe
Matcha tea cookies
- 120g Plain Flour
- 60g Icing Sugar
- 2 tbsp Matcha powder
- 115g Unsalted Butter
You know I love tea. I can’t get through the day without at least 3 cups minimum. I’m always up for trying new tea’s so I jumped at the chance to review this ceremonial grade matcha tea. Matcha tea is finely ground milled tea powder. The leaves are covered before harvesting which increases the production of chlorophyl and makes the powder such a vivid green colour.
One cup of matcha has as many antioxidants as you get from 10 cups of regular green tea! Ceremonial grade matcha tea is the highest quality you can get. Traditionally a small amount of matcha and hot water is whisked in a special tea bowl with a bamboo whisk. I didn’t have either of these things so I made the tea in a teacup and used a milk frother that I have for making milkshakes. Whisking the matcha gives it a frothy top. You can then top it up with hot water.
I also made a matcha tea latte by mixing a drop of honey into hot, frothy milk and pouring this over the tea. I drink hot milk a lot so this made a nice change by adding a different flavour.
Below you can find my recipe for matcha cookies. Perfect with a cup of matcha tea and full of antioxidants!
I was sent this matcha tea to review by Focus Supplements but all views are my own.
Mix the dry ingredients together. Add the butter and mix well until a crumbly dough is formed. Wrap in a sausage shape in cling film and refrigerate for 30 minutes.
Preheat the oven to 160ºc. Unwrap the dough and cut into even discs. Place on a baking tray and bake for 15 minutes.