Ingridients:
Butter, softened 195g
Brown sugar 120g
White sugar 60g
Honey 30g
Egg 1
Egg yolk 1
Lemon juice 8g
All purpose flour 292g
Cornstarch 15g
Mactha powder 14g
Baking soda 1/2 tsp
salt 3g
Yupik white melt 120g
Dried blueberries 90g
n METHOD
1 CREAM Beat butter + both sugars 3–4 min until smooth and creamy. Do not overwhip — just smooth.
2 WET MIX Add whole egg, then egg yolk. Mix gently. Add honey + lemon juice. Scrape bowl.
3 DRY MIX
In separate bowl: sift together flour, cornstarch, matcha, baking soda, salt. Sifting is important — breaks
up matcha clumps for even green color.
4 COMBINE Add dry into wet. Fold gently — stop as soon as combined. Do not overmix or gluten toughens texture
5 FOLD IN Fold in dried blueberries and Yupik white chunks. Keep chunks intact — do not melt them in dough.
6 PORTION Portion 82 g dough per silicone cavity. Smooth top gently.
7 CHILL Refrigerate minimum 30 min — 60 min preferred. Chilling is key to height and color.
8 BAKE
Preheat to 160°C. Bake 14–16 min. Edges just set, center soft. DO NOT go over 160°C — higher heat
browns matcha.
9 COOL Cool 15 min in mold before unmolding. This finishes the bake and locks in chewy texture.
Brown sugar does NOT brown your cookies at 160°C — the green color is protected. Matcha
pigment stays light green because there is no caramelization at low temperature. Your pistachio
recipe uses the same brown sugar + matcha combination and stays bright green. Key rules:
bake at 160°C max, chill before baking, don’t overbake
Leave a Reply