Matcha is a fine powder made from green tea leaves. Although it's most commonly associated with Japanese culture, matcha arrived in Japan from China in the 13th century. Wether you want to make your morning matcha latte or dessert, get the best available culinary matcha brand. Poor quality matcha is rather bitter. This upgraded matcha cookie recipe focuses on flavors and texture rather than sugar. The matcha caramel and cashew butter is a game changer... A must try recipe for matcha lovers!
Mix dry ingredients together and add warm honey and butter. Spread granola mixture onto a baking tray lined with parchment paper or baking mat. Bake at 375ºF/190ºC for about 12 minutes.
Toast cashews for the cashew butter and cookie dough as well in the oven for about 15 minutes or do it in large frying pan over the stove. Let cool and save cashews for the cookie dough. In the food processor, throw the lukewarm cashews along with white chocolate and oil and turn into spread. Use at room temperature.
Crush the saved toasted cashews. Meanwhile, combine flour and baking soda; set aside. In the food processor, blend butter along with cream cheese, salt, matcha powder and sugar. Add the egg and and mix. Add powders and continue to process until dough comes together.
Transfer cookie dough onto the work surface and incorporate cashews and scoop out into 65g portions. Place in the refrigerator for a couple of hours prior to bake or for up to 4 days. Cookie dough can be kept frozen for a couple of months as well.
In a small saucepan, bring to a simmer the heavy cream, milk, corn syrup, vanilla and matcha – stir up every so often with a whisk. In medium size frying pan, cook sugar into caramel. Turn off the heat and carefully, swirl the hot matcha mixture into the caramel. Turn the heat back on, bring matcha caramel to boil stirring constantly. Transfer mixture to a narrow container – add white chocolate and the chilled butter; mix well and refrigerate. Leave out to soften up before using or microwave for a few sec if too firm to handle.
Preheat oven to 350ºF/180ºC. Place 6 cookies per tray and pre-bake for 10 minutes (one tray at the time). Press down cookies using a flat bottom glass or similar device. Stuff each cookie with 5 or 6 dots of caramel matcha and do like wise cashew butter. Top with pieces of granola and bake for 8 to 10 min more. Do not over bake cookies. Top cookies with white chocolate, sliced off from block or use chocolate wafers or drops. Let cool to room temp and dot out cookies with more matcha caramel and cashew butter if desired. Enjoy!