Biscuits are the ultimate treat to enjoy with a cup of tea or coffee and even better when homemade. These Maple Matcha Chocolate Chip Cookies, made with our dark robust maple syrup, have a deliciously soft and chewy texture and they are so quick and easy to make. We’ve also added a little touch of salt for that sweet and salty combination.
Ingredients
100g Pure Maple Syrup, Dark Robust
65g brown sugar
60ml milk
1tsp vanilla
60g unsalted butter, melted & cooled
175g flour
1 1/12tsp matcha
1/2tsp bicarbonate of soda
Pinch of salt
140g white chocolate chips
Instructions
- Place the dry ingredients, apart from the chocolate chips, in a bowl and set aside. Whisk together the wet ingredients, then add the dry ingredients. Mix until well incorporated, then stir in the chocolate chips. Refrigerate for about 45 minutes, until the dough is easier to handle.
- Just before baking, preheat the oven to 180°C/160°C Fan/Gas Mark 4, and line 2 baking trays with parchment paper.
- Use an ice cream scoop to portion out the cookie dough. Briefly roll each portion in your hands before spacing them well apart on the trays.
- Bake for 10–12 minutes until ready. Tap the tray firmly on a cutting board to flatten the cookies slightly. Then, using a large round cookie cutter, spin around each cookie while it is still warm to give it a nice round shape. For that sweet and salty flavour, add a touch of salt to each cookie.
- Leave the cookies on the tray for about 10 minutes before transferring them to a wire rack.