“If your tastebuds are more on the savoury side, then this matcha and macadamia cookie will be right up your alley,” shares Brooke Bellamy from Brooki Bakehouse.
“If you haven’t tried baking with matcha powder before, be sure to get your hands on ceremonial-grade matcha powder for the best results. This is one of those ingredients where quality really matters.
“The flavour profile of this cookie has nutty, caramelised undertones, thanks to the process of browning the butter. It might take a little longer, but believe me when I say this extra step is so worth it for the final product! The sweet white chocolate chips contrast with the bitterness of the matcha, while the macadamia nuts complete the buttery balancing act.”
Makes: 8–10 cookies
WHAT YOU NEED
200g unsalted butter
180g light brown sugar
80g caster sugar
1 large egg, room temperature
250g self-raising flour
200g plain flour
50g ceremonial-grade matcha powder
pinch of salt
1 teaspoon of baking powder
200g white chocolate chips
100g macadamias, roughly chopped
WHAT TO DO
Start by browning the butter in a small saucepan over medium-high heat. Continually whisk the butter as it melts.
Once melted, the butter will begin to foam around the edges. Continue stirring and do not leave the stove unattended.
In about 5 minutes, the butter will turn golden brown, resulting in a nutty aroma.
Immediately remove the pan from the heat and pour the butter into a heatproof bowl to cool and stop the cooking process.
Once the butter has cooled, in the bowl of a stand mixer with the paddle attachment, beat the butter and sugars for 3–5 minutes, until light and fluffy.
Add the egg and beat on low speed until just incorporated.
Add the dry ingredients and beat on low speed until just incorporated. Be careful to go slow as the matcha powder will puff up in a green cloud if you’re not careful!
Add the chocolate chips and macadamias, beating on low speed to combine.
Weigh each cookie dough ball to 150g. Chill in the fridge for at least three hours before baking.
When ready to bake, preheat the oven to 180°C (400°F) and line a baking tray with baking paper.
Place cookie dough balls onto the tray at least 2cm (¾”) apart and bake for 16–18 minutes until golden on top.
Allow to cool for 10–15 minutes before enjoying.
(Try not to be impatient; the cookies need this time to continue cooking at room temperature!)
Storage
Once baked, these cookies will last for five to seven days in an airtight container at room temperature.
Alternatively, you can freeze raw dough balls for up to three months and bake for a few more minutes from frozen.
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