Wimbledon-Inspired Strawberry Matcha Cookies

With Wimbledon in full swing and strawberries at their seasonal best, there's no better time to celebrate one of summer's most iconic ingredients.

These Strawberry Matcha Cookies represent both the colours and flavours of tennis season! Earthy matcha forms the base of the cookie, layered with good quality strawberry jam, creating these pockets of bright, fruity sweetness in every bite. Chunks of blonde chocolate are also added to tie in all those flavours together!

It's a beautifully balanced cookie - slightly earthy, delicately sweet, and very much summery.

Full ingredients and method down below!

Recipe

Yields 6-7 110g cookies (adjust as needed)

Important Note: This recipe uses the pan-banging method, allowing for crisp edges but a softer centered cookie.

Ingredients

Cookie Dough

• 120g salted butter browed

• 50g light brown sugar

• 70g granulated sugar

• 1 tsp apple cider vinegar (ACV) or lemon juice

• 1 large egg

• 1/4 tsp bicarbonate of soda

• 1/4 tsp baking powder

• 160g plain/all-purpose flour

• 1 tsp vanilla bean extract

• 22 grams of matcha powder

• good quality strawberry jam - I use St Dalfour Strawberry Jam

• 80g Blonde chocolate - I use Caramilk

Instructions:

1. Brown butter: Melt the butter over medium heat until the milk solids turn gold brown and foamy. Let it cool and then pop into the freezer for 15-20 mins. When taken out, whisk the butter using a fork, to form a more firm butter mixture. ( this happens due to the coldness of the bowl from the freezer).

2. Mix sugars and butter: In a large bowl, cream together the brown butter with the sugars and vanilla bean paste until combined ( don't worry if you have a few butter lumps in the mixture)

3. Add egg, vanilla and ACV: Add in the egg and vanilla extract and ACV, until well combined.

4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, bicarbonate soda, and matcha powder until fully combined, then add your chopped up blonde chocolate

5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cookies tender. ( hands are always the best for small batches!)

6. Layer your cookie dough: In a bowl layer your cookie dough with the strawberry jam, this is going to create your pockets of strawberry jam once baked.

7. Cookie Size: Using your hands scoop your dough into 110g sized balls. Place in freezer-safe container and chill the dough for 2-4 hours.

Baking

• Oven temperature: Preheat your oven to 356°F (175°C)

• Baking time: Place your cookie dough balls ( about 3-4 each tray) Bake for 18 minutes. At 6 minutes, take your cookies out and tap your baking tray a 3-4 times on a kitchen surface. Do this again at the 9th, 12th and 15th minute mark . The edges will be crispy and they'll be a browning on the tops of the blonde chocolate.

Final Assembly

• Cool: Once the cookies come out of the oven, place a piece of chocolate on top of each cookie. once the cookies have cooled completely, add a little bit of jam on top of the cookie to finish.

These cookies are best served chilled/room temperature.

Storage Instructions

Keep these in the fridge in a tightly sealed container until ready to enjoy. These can be kept for up to a week!

Experimenting with Variations

Once you master the basic recipe try these variations:

• Biscuit variations: replace the matcha with hojicha powder for a more nutty, smoky, and caramel-like flavour.

• jam variations: Try this with raspberry jam or blueberry jam

Do you like a fruity dessert?

Try my Strawberry & Cream Cinnamon Rolls here

Try my Lemon Meringue Tiramisu here