Ingredients • ½ cup brown sugar 50 g, not packed down • ¼ cup caster sugar 40 g, plus 1 – 2 tsp for sprinkling • ¼ cup salted butter 60 g, softened • 1 tsp white miso paste • 1 tsp matcha green tea powder heaped • 2 tbsp hot water, around 80°C – see notes • 1 tsp vanilla essence • 1 egg • 1 ½ cups self raising flour 180 g • ½ cup macadamia nuts 60 g, roughly chopped, sub hazelnut or white chocolate chips Method To toast the macadamias (optional) Dry toast the macadamia nuts in a medium frying pan on medium heat for 2-3 minutes until golden with a slight char around the edges. Transfer into a small bowl and allow them to cool down for a few minutes before adding to the cookie dough. Tip: The flavour and aroma of toasted macadamias is out of this world! But you can skip this step if you want to save time. To prepare the dough Place the matcha green tea powder into a small dish and pour in the hot water. Mix well with a matcha whisk or small regular whisk until the matcha is fully dissolved and frothy. Cream the brown sugar, caster sugar and salted butter using a stand mixer or hand held beaters for around 3-5 minutes until pale and fluffy. Tip: You can use a large mixing bowl and wooden spoon if you need. Add the bloomed matcha tea, white miso paste, vanilla essence and egg, then mix together on low. Remove the bowl from the stand mixer (if using) then stir in the 1 ½ cups self raising flour and toasted macadamias using a wooden spoon until well combined. Cover and refrigerate dough for a minimum of 15 min. Cover and refrigerate dough for a minimum of 15 min. To make the cookies 1. Preheat the oven to 180°C / 360°F. Form cookie dough balls around 3 cm / 1.5 inches in diameter, then place onto baking trays lined with baking paper / parchment paper or a silicone mat. Tip: Leave a little space next to each one, as they will expand while baking. Flatten the tops slightly and sprinkle with the extra 1-2 tsp caster sugar. Bake for around 10 minutes, or until lightly browned around the edges and cracks start to form on top. Transfer to a cooling rack until fully cooled, then serve or store in an airtight container on the benchtop.
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