Small Holiday Bites: Matcha, Raspberry & White Chocolate Chunk Cookies

Matcha, Raspberry & White Chocolate Chunk Cookies

Makes 6

Prep time: 15 minutes

Bake time: 14 minutes

Cookies should be simple, fun and delicious, and these are exactly that! Matcha green tea is the best quality green tea you can buy and it is considered a superfood due to its antioxidant properties. You don’t need much of this magic powder to impart a wonderful hint of flavour and a beautiful green colour to these chunky cookies.


125 g/1⅛ sticks unsalted butter

225 g/1¾ cups plain/all-purpose flour

1 teaspoon fine salt

10 g/¼ oz. matcha powder

¾ teaspoon baking powder

90 g/½ cup minus 2 teaspoons caster/granulated sugar

90 g/½ cup minus 2 teaspoons soft light brown sugar

1 egg



60 g/2¼ oz. white chocolate bar (the thick kind)

60 g/2¼ oz. fresh raspberries, roughly torn in half


Baking sheet, lined with greaseproof baking parchment

Melt the butter in a saucepan and leave it to cool completely.


Preheat the oven to 220°C/fan 200°C (425°F) Gas 7.


Sift the flour, salt, matcha powder and baking powder into a large mixing bowl. Add the caster/granulated sugar and soft light brown sugar and stir until evenly combined. Add the egg and the cooled melted butter and mix with a wooden spoon until the mixture comes together into a soft dough.


Divide the dough into six equal portions and roll into large balls (or 12 medium balls if you want to make smaller cookies). Space the balls of dough out on the prepared baking sheet (they will spread as they bake) and flatten them down a little with your fingertips so that you can fit the toppings on.

Break the white chocolate roughly into large chunks and dig three large chunks lightly into the surface of each large cookie. Gently push 2–3 fresh raspberries into the surface of each cookie. Bake in the preheated oven for 14 minutes.


These cookies are unbelievable when served warm and almost straight out of the oven, but transfer them to a cooling rack if you are serving them as afternoon treats with a cup of tea or coffee.


Recipes excerpted from Afternoon Tea at the Cutter & Squidge Bakery by
Annabel Lui & Emily Lui, published by Ryland Peters & Small (CAN $27.95). Photography by Clare Winfield © Ryland Peters & Small. Used with permission from the publisher.