Two-Tone Matcha Cookies


- 100g salted butter, room temperature

- 90g caster sugar

- 195g plain flour

- 5g Organic Fields Matcha Powder


  1. Measure and sift 100 g of plain flour and set aside. Then measure 95g of plain flour and 5g of Organic Fields Matcha Powder. Sift together and set aside.
  2. In a mixer, beat the butter and sugar until light and fluffy.
  3. Divide the mixture into 100g each. Leave half in the mixer and add the 100g of plain flour. Mix until combined and place dough in a bowl.
  4. Repeat with the other half of the mixture but adding the 95g of plain flour and 5g of Organic Fields Matcha Powder. Mix until combined.
  5. Roll both doughs into logs separately and then roll them together until you achieve a marble effect.
  6. Preheat oven to 180 degrees celcius.
  7. Shape the log into a square and wrap with cling film. Place it in the refrigerator for an hour.
  8. Cut into 8mm thick slices and place them on a baking sheet lined with baking paper.
  9. Bake for 20 minutes or until slightly brown on the edges. Once done, turn onto wire rack to cool.



  1. The dough can be made ahead and kept in the refrigertor for a few days or in the frezeer for a month.
  2. Store baked cookies in an airtight container for up to a week.
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