So, disclaimer guys, Matcha green tea is not actually magical – but recently I found out that it may as well be! Probably like most of you, I had never heard of this fancy-pants super drink, but when the lovely lot at Teapigs sent me some over to try, my world expanded a teeny tiny bit. Matcha is 100% natural ground green tea leaves, and because it’s ground, all of the health benefits of normal green tea are super concentrated. Admittedly, I haven’t been drinking it long enough to report on long-term benefits, but I’m pretty darn happy to be taken in by these stats (follow to ‘Matcha Challenge’), as I’m sure you can agree they’re impressive! The other benefit to the green tea leaves being in powder form is that Matcha isn’t limited to just enjoying in hot water – read on to see just a few of the many ways you can get your daily dose of Matcha!
These babies are the really chewy kind of cookie, and are perfect for freezing so that they keep their just-baked softness for longer. You could see the green-tinge as a negative, or you could enjoy the health-freak feeling it gives you when you pack a giant cookie in your packed lunch…
1 large egg
1 teaspoon vanilla extract
150g plain flour
1 teaspoon of Matcha
1 teaspoon baking soda
Method: Cream together the butter and sugar with an electric whisk. Melt the butter for 20 seconds in the microwave if it’s proving too stiff. Add the egg and vanilla extract and combine. Next, in a separatebowl combine the flour, Matcha and baking soda, then add to the main bowl of ingredients and mix. The mix should be somewhere between a dough and cake mix. Line a baking tray with foil, and grease too if you’re feeling exta-cautious. Make cookie sized dollops on the tray, using about two tables spoons of mix for each. Bake in the oven for 8-10 minutes at 200°, then take out, leave to cool, and enjoy!
Matcha Fairy Cakes
This is simply a classic fairy cake recipe with some added green goodness. If you fancy getting creative then why not add some desiccated coconut, raisins or chocolate chips!
2 large eggs
1 teaspoon vanilla extract
100g self-raising flour
1 teaspoon Matcha
200g icing sugar
2 drops of water
green food colouring (if you fancy going all out on the green theme)
Method: (I’m sure you don’t need me to tell you how to make fairy cakes, but here goes…) Cream the butter and sugar together with a whisk. Beat the eggs in a mug with a fork, add the vanilla extract then gradually stir into the butter and sugar mix. Mix in the flour and Matcha until fully combined. Spoon into cases and put in the oven for 8-10 minutes at 180°. Do the fork test then once it’s done, leave to cool fully before icing. Once cool, mix the icing sugar, water and food colouring and pour over the fairy cakes. You could leave it at this, or you could knock yourself out with sprinkles, sweets or edible glitter!
This is more of an idea than a recipe, because I’m pretty sure 1/2 a teaspoon of Matcha and frothy hot milk doesn’t count as a recipe! Add sugar or honey for some extra sweetness, and enjoy!
*I was sent the teapigs matcha for blogging purposes. This does not effect my honest opinion.