Untested draftCookiesSeasonal Bakery Drops v1.0
Strawberry Matcha Garden Party
Recipe photograph pending
Collection: Spring — Petals, Berries & Bright Things
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized cookies.
- Proposed bake
- 350°F / 175°C, 12–14 min.
- Dough
- 170 g softened butter; 135 g light brown sugar; 55 g granulated sugar; 1 egg; 1 tsp vanilla; 265 g flour; 8 g culinary matcha; ¾ tsp baking soda; ½ tsp salt; 90 g chopped white chocolate.
- Center
- 100 g diced strawberries; 25 g sugar; 1 tsp lime juice; 1 tsp cornstarch mixed with 1 tsp water.
- Finish
- 15 g crushed freeze-dried strawberries; lime zest; optional 30 g melted white chocolate.
- Method
- Simmer strawberry, sugar and lime 4–5 min; thicken with slurry, cool, portion into six 15–18 g mounds and freeze. Cream butter and sugars; beat in egg and vanilla. Whisk dry ingredients, mix in just until combined, fold in chocolate. Divide dough into six portions (about 115 g); enclose frozen filling and seal. Chill 20 min if soft. Bake 12–14 min; cool on tray 15 min. Finish with strawberry dust, zest and optional drizzle.
- Likely allergens
- wheat, milk, egg.
- Pairing (text only)
- Iced Garden Matcha Latte or strawberry-lime sparkling refresher.
- Pairing suggestion only — not linked or tested.
- Test
- matcha intensity, jam leakage, gummy center.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied