Matcha white chocolate blueberry swirl cookies

Makes 20-24 cookies

Ingredients

250g plain flour

2 tbs matcha powder

1/2 tsp bicarb

1/2 tsp baking powder

1 tsp salt

150g unsalted butter, softened

150g brown sugar

125g caster sugar

1 egg, room temperature

2 tsp vanilla

150g white chocolate, chips or block chopped into shards

100g blueberry preserve (substitute with your favourite jam. Best if chilled overnight)

Method

Combine all your dry ingredients, including matcha powder, in a large bowl and whisk to combine.

Cream the butter, sugars, egg and vanilla together in a bowl using stand mixer or hand held mixer until combined.

Add half the dry ingredients into the butter mixture and fold together. Add the remaining half along with the chopped chocolate and fold until just combined.

Use a spoon to dollop the preserves into your dough and fold together a few times to create swirls. Don’t overmix - the preserves will disappear into the dough and you want to keep a beautiful swirl!

Scoop 20-24 balls of dough using an icecream scoop or a tablespoon. Make sure you’ve got a pocket of preserve with each scoop and try to get it on the bottom of the scoop, so that when you turn it out, a ribbon of preserve sits on top of the cookie.

Place onto a lined tray and chill in the fridge for at least 2 hours, but best overnight. You can freeze the dough at this point and bake later.

When you’re ready to bake, preheat the oven to 160C fan. Line two trays, then place your chilled dough balls, quite spread out, onto each tray. Optional: To make extra cute looking, add a small half teaspoon of jam to each dough ball before baking to create a little jam pool!

Bake for 18-20 minutes until the edges are golden and crisp but the middle looks a little soft still. Add 1-2 minutes baking time if baking from frozen.

As soon as the cookies come out of the oven, sprinkle with some flaky salt to finish.

Allow to cool on trays, then transfer to a wire rack to cool completely.