We will divide the ingredients between those of the cookies and those of the matcha sauce where we are going to dip them.
2 cups flour.
2/3 cup cocoa powder.
1/2 teaspoon salt.
1/2 cup of sugar.
1 cup butter
1 teaspoon vanilla extract
6 ounces of white chocolate to melt.
4 g of 100% ecological matcha of ceremonial quality.
6 onzas de chocolate blanco para fundir.
4 g de matcha 100% ecológico de calidad ceremonial.
In a bowl, mix the flour, cocoa and salt.
In another, beat the butter with the sugar and when it is well mixed add the vanilla.
Gradually, add the previous mixture of flour, cocoa and salt, mixing until the dough forms, which should be quite dense. Put the dough between two parchment papers and, with a rolling pin, crush it.
Then, put it on a baking sheet and put it in the fridge 30 min. Meanwhile, preheat the oven to 180 degrees.
Take it out and make the cookie forms you want, removing excess dough.
Bake for 15 minutes, or until firm and crispy.
To dip them in the sauce:
Put the white chocolate and matcha in the microwave to melt at 30-second intervals, stirring in each pause, until melted and uniform.
Wet the cookies and let them cool until the chocolate solidifies with matcha.