Wotcha Matcha

I have an unhealthy fixation for anything to do with Matcha. And no, it cannot be green tea leaves but Matcha – the finely-milled Japanese green tea powder. You know, the type which is used in the elaborate Japanese Tea Ceremony. Well then, you must have come to the conclusion that Matcha must not be cheap. That’s right, Matcha is generally more expensive than other types of tea, which is why I usually only stock up my precious stash whenever we visit Japan. It is rather expensive to acquire the quality types in Singapore.

And it is a given that I would always be on the lookout for any recipes that involved the usage of Matcha, in this case Matcha cookies.

Recipe: Matcha Cookies


  • 180g all-purpose flour
  • 20g Matcha
  • 160g unsalted butter, softened
  • 100g caster sugar
  • 1 medium egg, room temperature
  • 50g sliced almond


  1. Sift together the flour and Matcha in a medium bowl. Set aside.
  2. Cream the butter and sugar in a large bowl until texture is light and fluffy.
  3. Add in the egg and mix until fully incorporated.
  4. Add in the dry ingredients and stir lightly by hand with a rubber spatula until smooth. Gently fold in the sliced almonds.
  5. Form into 2 rolls on waxed papers and chill overnight.
  6. Preheat oven to 180°C.
  7. Line a baking sheet with baking paper or silpat and set aside.
  8. Slice the chilled batter thinly and place them on the baking sheet.
  9. Bake for about 12-15 minutes
  10. Remove the cookies to a cooling rack to cool.

Yield: 15 cookies
[credits: Japanese Green Tea Hibiki-an]

Three kinds of people make up the world, well, at least to me, that is. The first kind do not like in the least bit anything to do with Matcha – they find the herbaceous taste offensive; the second kind do not mind their lives with or without Matcha; and the third kind, like me, cannot get enough of Matcha – we crave for Matcha like vampires crave for blood. Ermm… alright, that’s not a very apt analogy but you get the idea.

If you belong to the first group, do yourself a favour and skip this recipe. For people belonging to the second group, my guess is that you do not have Matcha readily available at home, and the price of Matcha would put you off trying out this recipe anyway. So that leaves us with the third group, the half-crazy group of us who treat any recipes with Matcha with utter reverence. You must try this recipe! But go ahead and half the recipe. I did, because the whole recipe would have used up too much of my Matcha. You see, I prefer to reserve my Matcha for drinking.

The cookies are not in the least crunchy and crispy, like other cookies we are used to. They are more, for lack of a better word, cake-like. You would have to try it to know what I’m talking about. One thing for certain, I will not be sharing my Matcha cookies. I have to confess that I am rather selfish where my Matcha is concerned.

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