Make the Cake Batter

1. In a mixing bowl, beat the butter and caster sugar with a handheld mixer on medium speed until pale and fluffy.
2. With the mixer running, add the eggs one at a time, beating well after each addition until fully incorporated.
3. Add the vanilla extract and mix until combined.
4. Place a sieve over the bowl and sift in the flour, matcha powder, baking powder, and salt. Mix on low speed until just combined.
5. Use a spatula to scrape down the sides and bottom of the bowl, making sure everything is evenly combined.
6. Cover the bowl with cling film and refrigerate for 24 hours.

Bake the Madeleines

1. When you are ready to bake the madeleines, preheat the oven to 200°C fan.
2. Brush the madeleine pan with melted butter, even if it is non-stick. If you are using a non-stick pan, this extra step helps create a beautiful golden shell. For a pan that is not non-stick, brush the moulds with butter and lightly dust with flour.
3. Remove the batter from the refrigerator and gently stir with a spatula to loosen it.
4. Spoon the batter into the moulds, filling each one about 80% full.
5. Place the madeleine pan into the preheated oven and bake for 7 minutes, or until the madeleines are well risen and the edges are lightly golden.
6. While they are still warm, or as soon as they are cool enough to handle, gently remove the madeleines from the pan and transfer them to a wire rack to cool completely.

Make the White Chocolate Glaze

1. Chop the white chocolate into small pieces and place them in a heatproof bowl.
2. Add the vegetable oil and microwave for 30 seconds. Stir thoroughly, then continue heating in 15-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth.
3. Set the melted chocolate aside and allow it to cool slightly before decorating.

Decorate the Madeleines

1. Make sure the madeleines are completely cool before decorating.
2. Place a sheet of parchment paper underneath the madeleines to catch any excess glaze for easy cleanup.
3. Transfer the cooled white chocolate into a piping bag for drizzling. Alternatively, pour the chocolate into a wide-mouthed jug if you prefer to dip the madeleines.
4. Cut a small hole at the end of the piping bag and drizzle the white chocolate over the madeleines. While the chocolate is still wet, sprinkle freeze-dried raspberries on top for extra crunch and a beautiful pop of colour.
5. Allow the chocolate to set at room temperature for about 30 minutes.
6. Serve with a cup of tea or coffee.  Warning: One is never enough!