Matcha Spelt Chocolate Chip Cookies
As some of you may know, I’ve been drinking matcha for the last few days. I’m taking part in the teapigs #MatchaChallenge which involves consuming half a teaspoon of this amazing green tea every day for two weeks. High time to have a change from just drinking matcha and get baking with it too, I reckoned. I wanted to make something that was portable, would fit in a lunch box and was not too unhealthy. Matcha biscuits with spelt flour and dark chocolate chips were my solution to this conundrum. Rather than incorporate chocolate throughout, I chose the chips so the beautiful green colour could shine through.
As soon as I started creaming the butter and sugar, I realised I should have used coconut oil and rapadura instead. This would have given an even healthier and no less delicious new year matcha cookie. Oh well, next time.
The biscuits turned out just as I’d hoped, crunchy on the outside and soft in the middle with a lovely green hue to them. Annoyingly, I couldn’t get this to show in the photographs. There was no mistaking the matcha flavour which went well with the dark chocolate. The spelt gave a slight nuttiness and bizarrely the biscuits almost tasted of peanut butter. Manageing to eat two and half large cookies to get my required half teaspoon, was a little much, even for me; a hot cup of matcha tea remedied the situation.
Tea Time Treats has gone off piste this month and is actually all about lunch boxes rather than a groaning tea table. These biscuits (or cookies if you prefer) work well, both in a lunch box and for tea. CT can attest to both. Hosted this month by Janie over at The Hedge Combers, Karen of Lavender and Lovage will be taking a keen interest too.
With matcha to the fore, I reckon these qualify for this month’s Treat Petite, which is all about Healthy Treats. This is hosted by Cakeyboi alternating with The Baking Explorer.
Innovation and Discoveries is the theme for The Biscuit Barrel this month. Having felt rather forlorn last month when I baked something for this challenge, only to find it wasn’t there, I am now super excited to find that Alexandra over at The Lass in the Apron is holding the fort whilst Laura from I’d Much Rather Bake Than … finishes off her degree. Very sensible.
- 100g unsalted butter
- 100g golden caster sugar (I used cardamom sugar)
- 1 large egg (I used a duck egg)
- 100g light muscovado sugar
- 150g flour (I used half wholemeal spelt, half white)
- 1/2 tsp baking powder
- pinch of Himalayan pink rock salt
- 3 tsp matcha
- 75g 70% dark chocolate buttons (or chopped)
- Cream butter and sugars together until light and fluffy.
- Beat in the egg.
- Sift in the flour, baking powder, salt and matcha. Stir until just combined.
- Stir in the chocolate.
- Leave in a cool place to firm up a little.
- Place tablespoons of batter onto a lined baking tray (I made 15) and form into a rough circle.
- Bake at 180°C for about 12 minutes or until the cookies are firm. Allow to cool for a few minutes, then move to a wire rack to cool completely.
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