Matcha tea is a Japanese tea that looks like green powder. It has lots of wonderful health benefits such as giving great energy boost, 137 times the level of antioxidants than regular green tea and lots of other benefits. Its use in patisserie is quite a recent thing and has become a bit of a trend a few years ago. I love the green colour it gives and it matches really well with raspberries and white chocolate among other things.
125g melted butter
150g plain flour
1 tsp baking powder
1 1/2 tbsp Matcha tea
A pinch of sea salt
1 white chocolate square per madeleine (here I made 27 madeleines)
- Preheat the oven at 180C
- Mix the sugar and eggs in the TM bowl 1 min/speed 4
- Add the flour, Matcha tea, salt, baking powder, and butter and mix 8 sec/speed 6.
- If using non silicone madeleine pan, butter it first, then pour 1 tsp of mixture into each madeleine case. Add 1 square of white chocolate in each and top up with another teaspoon of batter (or fill the case to 3/4).
- Bake for 10 to 12 min
- Leave to cool and take out of the moulds.