Matcha Cookie with Strawberry Balsamic Jewel

METHOD

1. Step 1: Make the strawberry–balsamic jewel

   • 200 g strawberries (fresh or frozen)
   • 40 g granulated sugar
   • 12 g balsamic vinegar
   • 6 g lemon juice
   • Pinch of salt
   • 2 tsp cornstarch
   • 2 tsp water

   Add the strawberries, sugar, balsamic, lemon juice, and salt to a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring and lightly crushing the fruit, until glossy and slightly reduced. Mix the cornstarch with the water, then stir it in. Cook 1 minute more, until thick. Transfer to a bowl and chill fully. Optional (clean jewel centers): spoon small dollops onto parchment and freeze until firm.

2. Step 2: Make the matcha cookie dough

   • 170 g unsalted butter, room temperature
   • 140 g light brown sugar
   • 60 g granulated sugar
   • 1 egg
   • 1 egg yolk
   • 1 tsp vanilla extract
   • 260 g all-purpose flour
   • 8 to 10 g matcha
   • 1/2 tsp baking powder
   • 1/2 tsp baking soda
   • 3/4 tsp fine salt
   • 80 g white chocolate, chopped small (optional)

   In a bowl, whisk together the flour, matcha, baking powder, baking soda, and salt. In another bowl, beat the butter, brown sugar, and granulated sugar until creamy. Beat in the egg, yolk, and vanilla. Add the dry ingredients and mix just until combined. Fold in the white chocolate, if using. Chill the dough for 30 to 45 minutes.

3. Step 3: Assemble

   Heat oven to 175°C and line trays with parchment. Scoop 55 to 65 g portions of dough. Flatten each piece in your hand. Place 1 to 1 1/2 tsp of chilled filling in the center, then wrap the dough around it and seal well. Place seam-side down on the tray. If the dough feels soft, chill 10 to 15 minutes before baking.

4. Step 4: Bake + finish

   Bake for 11 to 14 minutes. Edges should look set; centers should still look a little soft. As soon as they come out, you can use a round cutter or glass to gently swirl around each cookie for a cleaner shape. Finish with a tiny pinch of flaky salt.