Step into the kitchen with wildly popular baker BROOKE BELLAMY, owner of Brooki Bakehouse and discover 100 iconic recipes in her new book, Bake With Brooki
Try this delicious recipe from the book …
If your tastebuds are more on the savoury side, then this matcha and macadamia cookie will be right up your alley. 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
Preparation time: 10 minutes
Cooking time: 16–18 minutes
Cooling time: 10–15 minutes
200 g (7 oz) unsalted butter
180 g (6 ¼ oz) light brown sugar
80 g (2 ¾ oz) caster sugar
1 large egg, room temperature
250 g (9 oz) self-raising flour
200 g (7 oz) plain flour
50 g (1 ¾ oz) ceremonial-grade matcha powder
pinch of salt
1 teaspoon of baking powder
200 g (7 oz) white chocolate chips
100 g (3 ½ oz) macadamias, roughly chopped
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 150 g (5 ¼ oz). Chill in the fridge for at least 3 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 2 cm (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 5-7 days in an airtight container at room temperature. Alternatively, you can freeze raw dough balls for up to 3 months and bake for a few more minutes from frozen.
ABOUT THE AUTHOR
My name is Brooke Bellamy and I’m the owner of Brooki Bakehouse, a popular little bakery that swept the internet with my “day in my life as a bakery owner” videos. It was incredible to see how many people tuned in to watch these videos and see the daily undertakings of life inside a bakery, often starting before sunrise and finishing well and truly after sunset. My days were always long – typically 12 hours a day, often more.
And then, a new chapter began!
I’m excited about this new chapter as a new mum and excited to see how I can find a way to manage it all. After a few months of maternity leave I plan to return to the bakery a few days a week, managing my time between being a new mum, a business owner, and allowing myself to continue my love for baking both in the bakery and in my home kitchen.
I decided to start this blog as a way to document home life in the meantime. As someone who loves to cook, loves to read and is a self confessed homebody, I look forward to documenting home life with likeminded readers who love the same things – homemaking, entertaining, and more than anything, baking.
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