Matcha White Choc Cookies with Candy Cane

Matcha Cookies: 

• 2 cups WhiteWings Plain Flour 
• 2 tbsp matcha powder 
• ½ tsp bi-carb soda 
• ¼ tsp salt ½ cup unsalted butter, softened 
• ½ cup CSR Caster Sugar 
• ¼ cup CSR Brown Sugar 
• 1 large egg 
• 1 tsp vanilla extract 

Filling: 

• ¼ cup cream cheese, softened 
• ¼ cup white chocolate chips, melted 
• 4 tbsp CSR Soft Icing Mixture 
• ½ tsp vanilla extract 

Decoration: 

• Extra melted white chocolate 
• Candy canes, crushed

1. For the filling: In a small bowl, beat the softened cream cheese until smooth. 
2. Mix in the melted white chocolate, icing mixture and vanilla extract until fully combined and smooth. 
3. Spoon 7 small dollops (about 1 teaspoon each) of the filling onto a baking paper lined tray and freeze for at least 30 minutes until firm. 
4. Preheat the oven to 175°C and line a tray with baking paper. 
5. For the cookies: In a medium bowl, whisk together flour, matcha powder, bi-carb soda and salt. 
6. In a large bowl, cream together the butter, caster sugar and brown sugar. Beat in the egg and vanilla extract until fully combined. 
7. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 
8. Take a portion of cookie dough and flatten it slightly in your hand. Place one frozen dollop of cream cheese filling in the center and wrap the dough around it, sealing the edges. 
9. Roll the dough ball gently to smooth it and place it on the prepared baking sheet. Repeat with the remaining dough and filling. 
10. Chill the filled cookie dough balls in the fridge for 15-20 minutes before baking (optional but helps maintain shape). 
11. Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack. To decorate, drizzle the melted white chocolate onto half of the cookie then top with crushed candy canes.