Crisp, buttery matcha cookie sticks ideal for pairing with cheese, fruit, or chocolate on any charcuterie spread.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder (culinary grade)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Optional Decorations
09 - 1/2 cup white chocolate, melted
10 - 2 tablespoons freeze-dried raspberries, crushed
11 - 2 tablespoons pistachios, finely chopped
# How to make it:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, matcha powder, baking powder, and salt until well blended.
03 - In a separate large bowl, cream softened butter and granulated sugar using an electric mixer or hand whisk until the mixture is light and fluffy.
04 - Beat in the egg and vanilla extract to the butter-sugar mixture until fully integrated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a uniform and soft dough forms.
06 - Divide dough in half. On a lightly floured surface, roll each portion into a rectangle about 1/4-inch thick.
07 - Slice dough into sticks approximately 1/2-inch wide and 4 inches long using a knife or pastry cutter.
08 - Place cookie sticks onto the prepared baking sheet, spacing them slightly apart.
09 - Bake in the preheated oven for 12 to 15 minutes, or until cookie edges appear lightly golden. Transfer to a wire rack and cool completely.
10 - Once cooled, dip each stick halfway into melted white chocolate, then sprinkle with crushed freeze-dried raspberries or chopped pistachios. Allow the decorations to set before serving.
