MATCHA CRACKLE COOKIES

Prep: 15 mins. Cooking: 12 mins + cooling. Makes 18. 140g softened butter

½ cup firmly packed (110g) light

brown sugar

½ cup (110g) caster sugar

60g honey

1 egg

280g plain flour

40g matcha powder

1 tbsp ground ginger

1 tsp bicarbonate of soda

White sugar, for rolling

1 cup (160g) icing sugar, plus

extra to serve

½ cup (150g) cornflour

1 Preheat oven to 180˚C (160˚C fan) and line 2 baking trays with baking paper. Place butter, sugars and honey in a bowl and use an electric mixer until pale and fluffy, about 4 mins. Scrape down sides of bowl, beat in egg, then sieve in flour, matcha powder, ground ginger, bicarbonate of soda and a pinch of salt; mix to form a dough.

2 Place white sugar in a bowl, and sieve icing sugar and cornflour into a separate bowl. Roll tablespoonfuls of dough into balls, roll each in white sugar, then heavily in icing sugar mixture to coat well, and place on baking trays, leaving about 8cm between each for cookies to spread. Press to flatten slightly, then bake, swapping and turning trays partway through cooking, until just coloured on the edges, about 10 mins. Cool on trays and serve dusted with extra icing sugar. Cookies will keep in an airtight container for up to 1 week. #