Ingredients

• 200g digestive biscuits, crushed
• 90g unsalted butter, melted
• 680g cream cheese, softened
• 200g granulated sugar
• 3 large eggs
• 240g sour cream
• 3 tbsp culinary matcha, sifted
• 1 tsp vanilla extract, 1 tbsp cornstarch

Instructions

1. Heat oven to 160°C (325°F). Press crushed biscuits mixed with butter into a 9-inch springform pan; bake 10 min, cool.
2. Beat cream cheese and sugar until smooth with no lumps.
3. Add eggs one at a time, mixing on low just until combined.
4. Whisk sifted matcha and cornstarch into the sour cream and vanilla, then fold into the batter until evenly colored.
5. Pour over the crust; bake in a water bath 55–65 min until the edges are set and the center still jiggles slightly.
6. Cool in the oven with the door cracked for 1 hour, then chill at least 4 hours before slicing.

Ingredients

• 200g sponge cake or ladyfingers
• 500ml heavy cream
• 300g white chocolate, melted
• 3 tbsp matcha powder
• 2 tsp gelatin powder + 3 tbsp water
• 200g cream cheese, softened
• 2 tbsp honey

Instructions

1. Line the base of a cake ring with sponge cake.
2. Bloom gelatin in water 5 min, then melt gently over a double boiler.
3. Whip cream to soft peaks; separately beat cream cheese, honey, and matcha until smooth.
4. Fold melted white chocolate and gelatin into the cream cheese mix, then fold in whipped cream in three additions.
5. Pour over the sponge base, smooth the top, and chill at least 6 hours.
6. Release the ring, dust with matcha, and slice with a warm knife.

Ingredients

• 4 large eggs, separated
• 100g sugar, divided
• 60g cake flour
• 2 tbsp matcha powder
• 3 tbsp vegetable oil
• 3 tbsp milk
• 250ml heavy cream, whipped with 2 tbsp sugar

Instructions

1. Heat oven to 175°C (350°F). Line a 9×13 sheet pan with parchment.
2. Whisk yolks with half the sugar, oil, and milk until pale; sift in flour and matcha, fold gently.
3. Whip whites to soft peaks, gradually add remaining sugar, beat to stiff peaks.
4. Fold whites into the batter in three additions, keeping it airy.
5. Spread evenly, bake 12–14 min until springy; invert onto a sugared towel and roll while warm, cool rolled.
6. Unroll, spread whipped cream, re-roll tightly, chill 30 min before slicing.

Ingredients

• 6 large eggs
• 160g bread flour
• 2 tbsp matcha powder
• 140g sugar
• 40g honey
• 40ml warm milk
• 40ml vegetable oil

Instructions

1. Heat oven to 160°C (325°F). Line a loaf pan with parchment, letting it hang over the sides.
2. Whisk eggs and sugar over a warm water bath until warm, then whip off heat until tripled and ribbon-like.
3. Sift flour and matcha over in three additions, folding gently each time.
4. Warm honey, milk, and oil together, fold into the batter until glossy.
5. Pour in, tap out bubbles, bake 40–45 min; drop the pan from a small height right out of the oven.
6. Cool wrapped in plastic to keep the crumb moist, then slice with a hot knife.

Ingredients

• 250g flour
• 4 eggs
• 600ml milk
• 50g melted butter
• 3 tbsp matcha powder
• 500ml heavy cream, whipped with 3 tbsp sugar

Instructions

1. Blend flour, eggs, milk, butter, and matcha into a smooth, thin batter; rest 30 min.
2. Cook thin crepes in a lightly buttered nonstick pan, about 20–22 total; cool flat between parchment.
3. Whip cream to firm peaks.
4. Stack crepes with a thin, even layer of cream between each.
5. Chill the tower at least 2 hours to set.
6. Trim the edges for a clean cut and dust with matcha before serving.

Ingredients

• 225g unsalted butter, softened
• 200g sugar
• 4 eggs
• 250g flour
• 3 tbsp matcha powder
• 1 tsp baking powder
• 60ml milk, 1 tsp vanilla

Instructions

1. Heat oven to 165°C (330°F); butter and flour a loaf pan.
2. Cream butter and sugar until light and fluffy, about 4 minutes.
3. Add eggs one at a time, beating well after each.
4. Sift flour, matcha, and baking powder; fold in alternately with milk and vanilla.
5. Pour in and bake 55–60 min until a skewer comes out clean.
6. Cool 10 min in the pan, then turn out onto a rack.

Ingredients

• 3 egg yolks
• 70g sugar
• 250g mascarpone
• 200ml heavy cream, whipped
• 24 ladyfingers
• 2 tbsp matcha + 200ml warm water, for soaking
• Extra matcha, for dusting

Instructions

1. Whisk egg yolks and sugar over a warm water bath until pale and thick, then cool.
2. Fold in mascarpone until smooth, then fold in whipped cream.
3. Whisk matcha into warm water until dissolved; let cool.
4. Dip ladyfingers briefly in the matcha liquid and layer in a dish.
5. Spread half the mascarpone cream over, repeat with a second layer.
6. Chill at least 6 hours, dust generously with matcha before serving.

Ingredients

• 300g flour, 3 tbsp matcha, 2 tsp baking powder
• 225g unsalted butter, softened
• 300g sugar
• 4 eggs
• 240ml buttermilk
• Frosting: 225g cream cheese, 115g butter, 400g powdered sugar, 1 tbsp matcha

Instructions

1. Heat oven to 175°C (350°F), grease two 8-inch round pans.
2. Sift flour, matcha, and baking powder together.
3. Cream butter and sugar, add eggs one at a time, then alternate in the dry mix and buttermilk.
4. Divide between pans, bake 28–32 min until a skewer comes out clean; cool completely.
5. Beat cream cheese and butter, add powdered sugar and matcha, beat until fluffy.
6. Level the cakes, frost between layers and all over, chill 20 min before slicing.

Ingredients

• 115g unsalted butter, melted and cooled
• 100g brown sugar, 60g granulated sugar
• 1 egg, 1 tsp vanilla
• 190g flour, 2 tbsp matcha powder
• 1/2 tsp baking soda, 1/4 tsp salt
• 150g white chocolate chunks

Instructions

1. Whisk melted butter with both sugars until glossy.
2. Beat in egg and vanilla until combined.
3. Sift in flour, matcha, baking soda, and salt; mix just until no dry streaks remain.
4. Fold in chocolate chunks, chill dough 30 min.
5. Scoop onto a lined tray, bake at 175°C (350°F) for 10–12 min until edges are set but centers look soft.
6. Cool on the tray 5 min; centers firm up as they cool.

Ingredients

• 115g unsalted butter, melted
• 150g brown sugar
• 1 egg + 1 yolk, 1 tsp vanilla
• 160g flour, 2 tbsp matcha powder
• 1/2 tsp baking powder, 1/4 tsp salt
• 100g white chocolate chips

Instructions

1. Heat oven to 175°C (350°F), line an 8-inch square pan.
2. Whisk melted butter and brown sugar until smooth, add egg, yolk, and vanilla.
3. Sift in flour, matcha, baking powder, and salt; fold until just combined.
4. Stir in chocolate chips, spread evenly in the pan.
5. Bake 22–25 min until the top looks set with a few moist crumbs on a skewer.
6. Cool completely before slicing into squares.

Ingredients

• 225g unsalted butter, softened
• 100g powdered sugar
• 2 tbsp matcha powder
• 280g flour, 1/4 tsp salt

Instructions

1. Beat butter and powdered sugar until pale and creamy.
2. Sift in matcha, flour, and salt; mix until the dough just comes together.
3. Shape into a log, wrap, and chill 1 hour.
4. Heat oven to 160°C (325°F), slice into 1cm rounds and arrange on a tray.
5. Bake 14–16 min until set but still pale.
6. Cool on the tray until firm enough to move.

Ingredients

• 200g rolled oats
• 120g nut butter
• 60ml honey
• 2 tbsp matcha powder
• 30g mini chocolate chips
• 1 tbsp chia seeds, pinch of salt

Instructions

1. Warm nut butter and honey together until pourable and smooth.
2. Stir in matcha and salt until fully dissolved with no lumps.
3. Fold in oats, chia seeds, and chocolate chips until evenly coated.
4. Chill the mixture 15 min so it firms up enough to handle.
5. Roll into 16 balls with slightly damp hands.
6. Store chilled in an airtight container.

Ingredients

• 300g white chocolate, chopped
• 200g sweetened condensed milk
• 2 tbsp matcha powder
• 30g unsalted butter
• 1/2 tsp vanilla, pinch of salt

Instructions

1. Line an 8-inch square pan with parchment.
2. Melt white chocolate, condensed milk, and butter together over low heat, stirring constantly.
3. Off heat, whisk in matcha, vanilla, and salt until evenly colored.
4. Pour into the pan and smooth the top.
5. Chill at least 2 hours until firm to the touch.
6. Lift out using the parchment and cut into small squares.

Ingredients

• 300g white chocolate, melted
• 2 tbsp matcha powder
• 50g pistachios, chopped
• 30g freeze-dried raspberries, crushed
• Flaky sea salt

Instructions

1. Line a baking sheet with parchment.
2. Melt white chocolate gently, whisk in matcha until smooth and evenly blended.
3. Pour onto the parchment and spread into a thin, even layer.
4. Scatter pistachios, raspberries, and a pinch of salt over the top while still wet.
5. Chill 30 min until fully set.
6. Break into irregular shards by hand.

Ingredients

• 200g white chocolate, finely chopped
• 100ml heavy cream
• 2 tbsp matcha powder, plus extra for coating
• 15g unsalted butter

Instructions

1. Heat cream until just simmering, pour over white chocolate, let sit 2 minutes.
2. Stir gently until smooth, whisk in butter and 1 tbsp matcha.
3. Chill the ganache 2 hours until firm enough to scoop.
4. Scoop small portions and roll quickly into balls with cool hands.
5. Roll each truffle in the remaining matcha to coat.
6. Keep chilled; bring to room temperature 5 min before serving.

Ingredients

• 3 tbsp unsalted butter
• 300g mini marshmallows
• 2 tbsp matcha powder
• 170g crisp rice cereal
• 50g white chocolate, melted, for drizzling

Instructions

1. Melt butter in a large pot over low heat, add marshmallows, stir until fully melted.
2. Off heat, whisk in matcha until evenly colored.
3. Fold in cereal quickly, before the mixture cools and stiffens.
4. Press into a buttered 9×9 pan gently, don’t pack too hard.
5. Let set at room temperature 20 min, then cut into squares.
6. Drizzle with melted white chocolate before serving.

Ingredients

• 400ml heavy cream
• 300ml sweetened condensed milk
• 3 tbsp matcha powder
• 1 tsp vanilla, pinch of salt

Instructions

1. Whisk matcha into 2 tbsp of the condensed milk to form a smooth, lump-free paste.
2. Whisk the paste into the remaining condensed milk, vanilla, and salt.
3. Whip the heavy cream to stiff peaks separately.
4. Fold the whipped cream into the matcha mixture in three additions.
5. Pour into a loaf pan or airtight container, smooth the top.
6. Freeze at least 6 hours until firm and scoopable.

Ingredients

• 2 tsp powdered gelatin + 2 tbsp cold water
• 300ml heavy cream
• 200ml whole milk
• 60g sugar
• 2 tbsp matcha powder

Instructions

1. Bloom gelatin in cold water for 5 minutes.
2. Warm cream, milk, and sugar until the sugar dissolves; don’t let it boil.
3. Whisk in matcha until smooth and fully dissolved.
4. Off heat, stir in the bloomed gelatin until melted.
5. Strain into ramekins or glasses for the smoothest texture.
6. Chill at least 4 hours until set with a gentle wobble.

Ingredients

• 500ml whole milk
• 60g sugar
• 3 tbsp cornstarch
• 2 tbsp matcha powder
• 1 tsp vanilla, pinch of salt

Instructions

1. Whisk cornstarch and matcha together, then whisk in a splash of milk to form a smooth slurry.
2. Warm the remaining milk and sugar in a saucepan over medium heat.
3. Pour the slurry into the warm milk, whisking constantly.
4. Cook, stirring, until thick enough to coat the back of a spoon, about 5 min.
5. Off heat, stir in vanilla and salt, pour into serving cups.
6. Press plastic wrap onto the surface and chill at least 3 hours.

Ingredients

• 200g white chocolate, melted
• 2 tbsp matcha powder
• 300ml heavy cream
• 2 tbsp sugar, 1 tsp vanilla

Instructions

1. Whisk matcha into the melted white chocolate until smooth; cool slightly.
2. Whip cream, sugar, and vanilla to soft peaks.
3. Fold a third of the whipped cream into the chocolate to loosen it.
4. Gently fold in the remaining cream in two additions.
5. Spoon or pipe into small cups or glasses.
6. Chill at least 3 hours until set into a light mousse.

Ingredients

• 400ml coconut milk or whole milk
• 3 tbsp honey or sugar
• 2 tbsp matcha powder
• 1 tsp vanilla

Instructions

1. Whisk matcha with 3 tbsp of warm milk to form a smooth paste.
2. Whisk the paste into the remaining milk, honey, and vanilla.
3. Taste and adjust sweetness, remembering flavor mutes once frozen.
4. Pour into popsicle molds, leaving room for expansion.
5. Insert sticks and freeze at least 6 hours.
6. Run molds under warm water for a few seconds to release.

Ingredients

• 150g digestive biscuits, crushed
• 60g butter, melted
• 200g cream cheese, softened
• 60g powdered sugar
• 2 tbsp matcha powder
• 120ml heavy cream, whipped

Instructions

1. Mix crushed biscuits with melted butter, press a small spoonful into each mini muffin liner.
2. Beat cream cheese, powdered sugar, and matcha until smooth.
3. Fold in the whipped cream gently to keep the filling light.
4. Pipe or spoon the filling over each crust base.
5. Chill at least 2 hours until firm.
6. Top with a dusting of matcha or a berry before serving.

Ingredients

• 250g Greek yogurt
• 2 tbsp honey
• 1 tbsp matcha powder
• 100g granola
• 150g mixed berries

Instructions

1. Whisk matcha and honey into the yogurt until smooth and evenly green.
2. Taste and add more honey if the yogurt is very tart.
3. Layer yogurt, granola, and berries in glasses, repeating twice.
4. Finish with a layer of berries and a light dusting of matcha.
5. Serve immediately for the crunchiest granola.
6. If making ahead, add granola only just before serving.

Ingredients

• 400ml coconut milk
• 60g chia seeds
• 2 tbsp maple syrup
• 2 tsp matcha powder
• 1/2 tsp vanilla

Instructions

1. Whisk matcha into a small splash of the coconut milk until smooth.
2. Combine with remaining coconut milk, maple syrup, and vanilla in a jar.
3. Add chia seeds and whisk well to prevent clumping.
4. Let sit 10 minutes, then whisk again to break up any seeds at the bottom.
5. Cover and chill at least 4 hours, or overnight.
6. Stir before serving and top with fruit or toasted coconut.

Ingredients

• 150g flour, 2 tbsp matcha, 1 1/2 tsp baking powder
• 115g unsalted butter, softened
• 150g sugar, 2 eggs
• 120ml milk
• Frosting: 170g butter, 300g powdered sugar, 1 tbsp matcha, 2 tbsp milk

Instructions

1. Heat oven to 175°C (350°F), line a muffin tin.
2. Sift flour, matcha, and baking powder together.
3. Cream butter and sugar until fluffy, add eggs one at a time, then alternate in the dry mix and milk.
4. Divide among liners, bake 16–18 min until a skewer comes out clean; cool fully.
5. Beat butter until pale, add powdered sugar, matcha, and milk, beat until light.
6. Pipe or spread frosting onto cooled cupcakes.

Ingredients

• 280g flour, 3 tbsp matcha, 2 tsp baking powder, 1/4 tsp salt
• 150g sugar, 2 eggs
• 120ml vegetable oil, 200ml milk
• 100g white chocolate chips

Instructions

1. Heat oven to 190°C (375°F), line a muffin tin.
2. Sift flour, matcha, baking powder, and salt together.
3. Whisk sugar, eggs, oil, and milk together until smooth.
4. Fold wet into dry just until combined; fold in chocolate chips.
5. Divide among liners, filling almost to the top.
6. Bake 18–20 min until a skewer comes out clean.

Ingredients

• 300g flour, 2 tbsp matcha, 1 tbsp baking powder
• 60g sugar, 1/4 tsp salt
• 115g cold butter, cubed
• 150ml cold heavy cream
• 1 egg, for brushing

Instructions

1. Heat oven to 200°C (400°F), line a baking sheet.
2. Whisk flour, matcha, baking powder, sugar, and salt together.
3. Cut in cold butter until pea-sized crumbs form.
4. Stir in cold cream just until a shaggy dough comes together.
5. Pat into a circle, cut into 8 wedges, brush with beaten egg.
6. Bake 16–18 min until risen and matte on top.

Ingredients

• 500g flour, 2 tbsp matcha, 7g instant yeast, 60g sugar
• 250ml warm milk, 60g melted butter, 1 egg
• Filling: 80g softened butter, 100g brown sugar, 1 tbsp cinnamon

Instructions

1. Mix flour, matcha, yeast, and sugar; add warm milk, melted butter, and egg to form a soft dough.
2. Knead 8–10 min until smooth; let rise covered 1 hour, or until doubled.
3. Roll into a large rectangle, spread with softened butter and the cinnamon sugar.
4. Roll up tightly from the long edge, slice into 9 even rolls.
5. Arrange in a greased pan, cover, let rise 30 min more.
6. Bake at 175°C (350°F) for 22–25 min until golden and puffed.

Ingredients

• 3 ripe bananas, mashed
• 100g melted butter, 150g sugar
• 2 eggs, 1 tsp vanilla
• 220g flour, 2 tbsp matcha
• 1 tsp baking soda, 1/4 tsp salt

Instructions

1. Heat oven to 175°C (350°F), grease a loaf pan.
2. Whisk mashed bananas, melted butter, sugar, eggs, and vanilla together.
3. Sift in flour, matcha, baking soda, and salt; fold until just combined.
4. Pour into the loaf pan and smooth the top.
5. Bake 55–60 min until a skewer comes out clean, tenting with foil if browning fast.
6. Cool in the pan 10 min, then turn out onto a rack.

Ingredients

• 1 sheet puff pastry, thawed
• 100g cream cheese, softened
• 30g sugar, 1 tbsp matcha powder
• 1 egg, for egg wash

Instructions

1. Heat oven to 200°C (400°F), line a baking sheet.
2. Beat cream cheese, sugar, and matcha together until smooth.
3. Roll out puff pastry and cut into 8 long strips.
4. Spread a thin line of filling along each strip, fold over, and twist gently.
5. Arrange on the tray, brush with egg wash.
6. Bake 18–20 min until puffed and golden.

Ingredients

• 2 eggs, 100g sugar
• 120g flour, 2 tbsp matcha, 1 tsp baking powder
• 115g unsalted butter, melted and cooled
• 1 tsp vanilla

Instructions

1. Whisk eggs and sugar until pale and slightly thickened.
2. Sift in flour, matcha, and baking powder, fold gently.
3. Fold in melted butter and vanilla until smooth and glossy.
4. Chill the batter at least 1 hour — key for the signature hump.
5. Heat oven to 200°C (400°F), spoon batter into a buttered madeleine pan, two-thirds full.
6. Bake 10–12 min until edges are golden and centers spring back.

Ingredients

• 125ml water, 60g butter
• 75g flour, 2 eggs
• Matcha cream: 300ml heavy cream, 3 tbsp sugar, 1 tbsp matcha

Instructions

1. Heat oven to 200°C (400°F), line a baking sheet.
2. Bring water and butter to a boil, add flour all at once, stir until it forms a ball that pulls from the pan.
3. Cool slightly, then beat in eggs one at a time until glossy and thick.
4. Pipe small mounds onto the tray, bake 20 min, then reduce to 175°C (350°F) for 10 more minutes until deeply golden.
5. Cool completely with the oven door cracked.
6. Whip cream, sugar, and matcha to firm peaks, pipe into the cooled puffs.

Ingredients

• 100g almond flour, 100g powdered sugar
• 2 tbsp matcha powder
• 2 egg whites, aged overnight
• 50g granulated sugar
• Matcha buttercream or ganache, for filling

Instructions

1. Sift almond flour, powdered sugar, and matcha together twice; discard large lumps.
2. Whip egg whites to soft peaks, gradually add sugar, beat to stiff, glossy peaks.
3. Fold the dry mix into the meringue in stages until the batter flows in a slow ribbon.
4. Pipe small rounds onto a lined tray, tap the tray firmly to release air bubbles.
5. Rest 30–45 min until a skin forms and tops aren’t sticky.
6. Bake at 150°C (300°F) for 14–16 min, cool completely before filling.

Ingredients

• 130g glutinous rice flour
• 50g sugar, 2 tbsp matcha powder
• 200ml water
• Cornstarch, for dusting
• 12 small scoops ice cream or red bean paste

Instructions

1. Whisk rice flour, sugar, and matcha together, then whisk in water until smooth.
2. Microwave in 1-minute bursts, stirring between, until translucent and sticky, about 3 minutes total.
3. Turn out onto a cornstarch-dusted surface, let cool slightly.
4. Divide into 12 portions and flatten each into a small disc.
5. Wrap each disc around a scoop of filling, pinching the edges to seal.
6. Dust off excess cornstarch and chill until firm.

Ingredients

• 200g flour, 2 tbsp matcha, 1 tsp baking powder
• 100g sugar, 2 eggs
• 120ml buttermilk, 60g melted butter
• Glaze: 150g powdered sugar, 1 tsp matcha, 3 tbsp milk

Instructions

1. Heat oven to 175°C (350°F), grease a donut pan.
2. Sift flour, matcha, and baking powder together.
3. Whisk sugar, eggs, buttermilk, and melted butter, then fold into the dry ingredients.
4. Pipe or spoon batter into the pan, filling each cavity two-thirds full.
5. Bake 10–12 min until springy; cool 5 min before removing.
6. Whisk glaze ingredients and dip cooled donuts before it sets.

Ingredients

• 250g flour, 2 tbsp matcha, 1 tbsp baking powder
• 30g sugar, 1/4 tsp salt
• 2 eggs, separated
• 400ml milk, 60g melted butter

Instructions

1. Whisk flour, matcha, baking powder, sugar, and salt together.
2. Whisk yolks, milk, and melted butter together, stir into the dry ingredients.
3. Whip egg whites to soft peaks and fold gently into the batter.
4. Preheat the waffle iron and lightly grease it.
5. Pour in batter, cook until golden and crisp, following your iron’s timing.
6. Serve immediately with whipped cream and berries.

Ingredients

• 4 scoops vanilla ice cream
• 250ml milk
• 2 tbsp matcha powder
• 1 tbsp honey
• Whipped cream, for topping

Instructions

1. Whisk matcha with 2 tbsp of the milk to form a smooth paste, working out any lumps.
2. Add the paste, remaining milk, ice cream, and honey to a blender.
3. Blend until thick and smooth, scraping down the sides as needed.
4. Adjust thickness with a splash more milk if too thick to sip.
5. Pour into chilled glasses.
6. Top with whipped cream and a light dusting of matcha.

Ingredients

• 150g flour, 50g ground almonds
• 100g cold butter, cubed, 40g powdered sugar
• 1 egg yolk
• Filling: 300ml heavy cream, 200g white chocolate, 3 tbsp matcha

Instructions

1. Pulse flour, ground almonds, butter, and powdered sugar until sandy; add egg yolk, pulse until dough clumps.
2. Press into a tart pan, chill 20 min, then blind bake at 175°C (350°F) for 18–20 min until golden; cool.
3. Warm the cream until just simmering, pour over chopped white chocolate, let sit 2 minutes.
4. Whisk in matcha until the ganache is smooth and evenly colored.
5. Pour the ganache into the cooled shell and smooth the top.
6. Chill at least 3 hours until fully set before slicing.

Ingredients

• 100g unsalted butter
• 90g almond flour, 100g powdered sugar
• 30g flour, 3 egg whites
• 2 tbsp matcha powder, pinch of salt

Instructions

1. Brown the butter in a saucepan over medium heat until nutty and golden; cool slightly.
2. Whisk almond flour, powdered sugar, flour, matcha, and salt together.
3. Whisk in the egg whites until just combined — don’t whip them into foam.
4. Whisk in the browned butter until fully incorporated.
5. Chill the batter 15 min, then pour into a buttered financier or mini muffin pan.
6. Bake at 190°C (375°F) for 12–15 min until edges are golden and centers spring back.