Strawberry Matcha S'mores Cookie Cups
Sugar Cookie Cup filled with a layer strawberry and matcha marshmallow
Equipment
- 1 Candy thermometer
Ingredients
Cookie Dough
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 125 g Caster Sugar
- 280 g Plain Flour
- ½ tsp Bicarbonate Soda
- ½ tsp Baking Soda
- 1/2 tsp salt
- 80 g White Chocolate
Chocolate Center
- 40 g White Chocolate
Matcha Marshmallow
- 100 ml water
- 10 g Powder Gelatine with 50ml water
- 300 g caster sugar
- 1 tbsp Matcha Powder
Instructions
Cookie Dough
- Combine the room temperature butter with the two sugars in a bowl. Then mix in the egg.
- Sieve flour, salt, bicarbonate soda, baking powder into the butter mixture until just combined. Add chopped white chocolate and mix through. Chill dough for one hour.
- Get a 24 capacity mini cupcake tray. Weight out 25g balls of dough and place in the tray. Press the dough towards the sides to create a cavity to form the cookie cup. Bake for 14 minutes on 180℃. Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.
- Allow to cool for 2 minutes before pressing the cookie dough back into shape with the handle of a wooden spoon.
Melted Chocolate Filling
- Crush strawberry and add to the melted the white chocolate in the microwave and roll the chocolate on the inside of the cookie cups.
Matcha Marshmallow Filling
- In a stand mixer bowl add the 50ml water and then sprinkle powdered gelatine over to allow it to bloom.
- In a medium saucepan add the caster sugar and water and the clear vanilla. Place candy thermometer on the side of the saucepan. On medium low heat sugar until it reaches 118℃ to 120℃.
- Pour the sugar syrup into the gelatine bowl and whisk on medium until the marshmallow reaches stiff peaks. This can take 10 minutes or more. Add the tbsp of matcha powder and mix to combine. Place into a piping bag fitted with a large star tip and pipe onto the cookie cups.
Video
Notes
Notes: Keep in an airtight container.
Note: Eat within three days.