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Matcha green tea white chocolatecookies stacked on a cutting board.

Matcha White Chocolate Wreath Cookies

Sharon | Whiskfully So
Cute Matcha White Chocolate cokies piped into wreaths. Flaky crisp edges and a white chocolate centre, makes these perfect for afternoon tea.
Prep Time 20 mins
Cook Time 12 mins
Chilling Time 20 mins
Total Time 52 mins
Category Cookies
Servings 16 1.5 inch cookies

Ingredients  

for the butter cookie base

  • tbsp (80g) unsalted butter softened to room temperature
  • ½ tbsp (7ml) vanilla extract
  • ¼ cup (30g) powdered sugar sifted
  • ¼ tsp (1g) kosher salt
  • 15 g egg white room temperature
  • 3 tbsp (10g) almond flour
  • ½ cup (75g) all-purpose flour
  • ½ tbsp (3g) matcha powder
  • 1+ tsp milk (if needed to thin out batter)

for the white chocolate filling

  • cup (2oz) white chocolate bar or chip finely chopped if using bar
  • ½ tbsp coconut oil melted

Instructions 

for the butter cookie base

  • Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper. If you need a guide, draw 16 one-half inch circles spaced ¾ inches apart. Prep a 12 or 18 inch piping bag with a small open flower tip. Soak the piping tip end in boiling water. 
  • In the bowl of a stand mixer fitting with the paddle attachment, cream softened butter on medium-low speed until smooth. Sift in powdered sugar, add vanilla extract and salt. Cream until sugar is dissolved and mixture is smooth.
  • Pour in egg white, and mix on medium speed. At first, the butter will separate. Increase mixing speed to 2nd highest level and mix for 5-7 minutes or until egg white liquid is absorbed. Scrape down the bowl every 2 minutes. Turn off mixer and smear all the butter against sides of the bowl with a spatula, mixing it all together after smearing. Keep smearing and mixing, until the mixture resembles softened butter again and there is NO TRACE of egg liquid. DO NOT stop, until it reaches this stage or your cookies will spread. 
  • Sift in almond flour, all-purpose flour, matcha, and fold to combine. Fold just until no streaks of flour remain. If the dough gets too tough, stream in milk 1 teaspoon at a time. 

to pipe wreaths

  • Spoon batter into the prepared piping bag. Tighten the top of the bag by twisting the top, and following the drawn guide, pipe out 8 small stars to form the shape of a circle. To pipe, hold the bag vertically ½ inch from the pan with one hand, and the other hand holding the tip. While squeezing the bag, slightly move upwards. Lightly flick at the end to release batter. Pipe remaining wreaths.
  • Chill the cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove from oven and cool completely on baking tray.

make the white chocolate filling

  • In a double boiler or microwave, melt white chocolate with coconut oil. If using the microwave, melt at 10 sec intervals to prevent chocolate from burning/splitting. Whisk to combine oil with chocolate. Use a small tapered teaspoon, to fill the centres of each matcha cookie. Place in the fridge for 10 minutes or more to harden.

Notes

SUBSTITUTIONS:
  • This cookie recipe is best made with cake flour, but all-purpose is more common so it is used. 
  • For a gluten-free version sub all the all-purpose flour with almond flour.
  • For an egg-free version try using a flax egg (cannot guarantee same results).
  • Vegan butter can be substituted in. 
TO STORE:
  • These cookies will stay fresh for one week if stored flat in an air tight container.