I saw this recipe somewhere on the internet long time ago, copied it and resisted making it due to the size of my waist. I’ve been trying to eat less after Christmas, definitely drink less and snack as little as possible, so butter cookies were not urgent to make, shall we say.

Today I decided to give them a go, the weather is really cold, while at home it’s warm, clean, cosy and lovely and now it also smells with matcha.

I used 240g of plain flour and 20g of matcha. 170g of soft butter got creamed together with 120g of icing sugar and a pinch of salt. 2 egg yolks added, then the flour and matcha combo, slowly, bit by bit. 50g of chopped white chocolate, but also a generous handful of unsalted pistachios, not in the recipe, but I had some, I love them, so why not.

Once all nicely combined I rolled the dough into a couple of sausages with the help of cling film, chilled them in the fridge for over an hour and then sliced and baked in 180 degrees for about 15 minutes. I’m pleased to say they are not overly sweet, Florek says they would benefit from some more white chocolate, I like them a lot. I recently chucked my Wilton food colourants, as they were out of date and not used in a long, long time. My palate has changed a lot, those days of indulging in macaroons and baking a couple of times a week are long gone. These days I’d always choose some cheese and another glass of wine instead of a sweet treat.

Second coffee of the day is on the horizon, alongside a cookie or two. 🙂