Ingredients:

  • 2 ¼ cups (281g) all-purpose flour, room temperature
  • ½ tsp (2.5g) baking powder
  • ¼ tsp (1.5g) salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (approx. 40g) freeze-dried strawberries
  • 1 ½ tbsp (9g) matcha powder

Instructions:

  1. Grease and line a 9x4 inch loaf pan with parchment paper. Set aside.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Divide the dough into three equal portions.
  7. Grind the freeze-dried strawberries into a fine powder. Add the strawberry powder to one portion of dough and mix well.
  8. Sift the matcha powder into another portion of dough and mix well.
  9. Press the matcha dough evenly into the bottom of the prepared loaf pan. Follow with the plain (vanilla) dough, then the strawberry dough, pressing each layer gently.
  10. Cover the loaf pan and freeze for 1.5 hours.
  11. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  12. Remove the chilled dough from the loaf pan. Trim the edges to create straight sides. Cut the loaf in half lengthwise, then slice each half into ½-inch thick cookies.
  13. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until lightly golden around the edges.
  14. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.