Baking with Matcha: The Secret to Flavorful Cookies and Cakes

Matcha’s versatility in baking is one of its most charming secrets. Its earthy umami note enhances buttery pastries, balancing sweetness with subtle complexity.

For matcha cookies, start by whisking together flour, baking soda, and 2 teaspoons of matcha powder. In a separate bowl, cream butter and sugar until light, then combine both mixtures. Add white chocolate chips or chopped nuts for texture. Bake at 170°C for about 10 minutes, and you’ll discover cookies that are crisp on the outside and tender within, carrying the aroma of roasted green tea fields.

For cakes, matcha pairs beautifully with vanilla or citrus. A matcha chiffon cake or pound cake gains both color and flavor depth, appealing to eyes and palate alike. The secret lies in using premium matcha—not culinary-grade powder but vibrant, fresh green ceremonial quality.

Every bite tells a story of craftsmanship—of the tea farmer, the millstone grinder, the baker who respects time and patience.