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.
