Soft matcha cookies with a strawberry filling screams of spring with edible flowers pressed into their surfaces.
A word on the inspiration behind these cookies and on the sweet treats themselves – as much as I would love to claim credit for this idea of using a single whole flower as cookie decoration material, doing so would be a lie because some ingenious (probably) Japanese folks have beaten me to the chase, knowledge courtesy of Instagram. However, I did put my own spin on this cookie situation by using matcha flavoured dough instead of a plain one to provide a colour contrast that would really showcase the vibrant hues of the flowers. The pretty scalloped edges don’t hurt either.
The cookie sandwich version was completely impromptu – I realised I had some strawberries lying around and I couldn’t pass up creating a little pink and green combo. I took a mixture of cream cheese, unsalted butter and melted white chocolate in the ratio of 3 (45g) : 1 (15g) : 1 (15g) and one finely chopped strawberry and managed to make about 10 cookie sandwiches. I made these purely for aesthetic reasons at first but they turned out to be so delicious especially after you let all the flavours meld together after a day in the fridge.Print
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.