Delicate matcha cookie sticks pair well with cheeses, fruits, and chocolate for an elegant board spread.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder (culinary grade)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Optional Decorations
09 - 1/2 cup white chocolate, melted
10 - 2 tablespoons freeze-dried raspberries, crushed
11 - 2 tablespoons pistachios, finely chopped
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Whisk together all-purpose flour, matcha powder, baking powder, and salt in a medium bowl.
03 - Use an electric mixer or hand whisk to beat softened butter and granulated sugar in a large bowl until mixture is light and fluffy.
04 - Add large egg and vanilla extract to butter mixture, beating until thoroughly combined.
05 - Gradually add dry mixture to the wet ingredients, mixing until a soft dough forms.
06 - Divide dough in half. On a lightly floured surface, roll each half into a rectangle about 1/4-inch thick. Slice into sticks approximately 1/2-inch wide and 4 inches long using a knife or pastry cutter.
07 - Transfer sticks to prepared baking sheet, leaving space between each. Bake for 12 to 15 minutes until edges are lightly golden. Cool completely on a wire rack.
08 - Once cooled, dip cookie sticks halfway into melted white chocolate. Sprinkle with freeze-dried raspberries or chopped pistachios as desired. Allow chocolate to set before serving.
