Toasted Macadamia and Matcha Cookies (Levain Bakery Style/Crumbs & Doilies)
These are a delicious take on the original Levain style cookies by Crumbs and Doilies.
So this particular recipe has not been released on Cupcake Jemma’s Youtube, I’ve taken it upon myself to release it… BECAUSE I LOVE MATCHA. Give me matcha all the time - 24/7.
We visited Japan last year and I had the time of my life, and yes I have mentioned this before. We went to Kyoto AKA the matcha capital of the universe. I got so much matcha. I brought some back with me from Kyoto and I have been baking with it ever since. So when I saw the Crumbs & Doilies kits for matchadamia cookies I obviously had to make them for myself.
There’s something about that subtle bitterness in matcha paired with the sweetness in white chocolate that you just cannot beat! I lied, peanut butter and chocolate is still the king of combinations. I accept white chocolate and matcha as a second place flavour combination. Let me know your favourite flavour duos. Name a better couple, I’ll wait...
Makes 12 THIK cookies
The Cookies
100 g macadamias
230 g cold butter
160 g caster sugar
160 g brown sugar
400 g white chocolate
475 g plain flour
1 TBS milk powder
1/4 tsp salt (and extra for sprinkling)
3 tsp baking powder
1/4 tsp bicarb soda
50 g matcha powder
2 eggs
1 egg yolk
1 tsp vanilla
To make the cookies
Toast macadamias in oven at 180’C for 7-10 minutes. Then roughly chop and set aside.
In the bowl of a stand mixer, place butter and break up (approx 30 seconds)
Add sugars and mix for 30 secs, until pebbles form (do not cream)
Add chocolate and macadamias and mix for 30 secs
Add flour, milk powder, baking powder, soda, matcha and salt, combine for 30 secs.
Whisk eggs, yolk and vanilla in a jug, then add to the dough mixture and combine for 30-60 secs
Squash into 12 balls of 100 g each, place on a tray and put in the freezer for at least 90 minutes.
Preheat oven to 180’C with the lined oven trays in there.
Place the dough balls directly onto the heated trays spaced apart (they will spread).
Bake for 15-17 minutes, let stand on trays for 8 minutes and place on a cooling rack.
Notes:
*You can add less matcha because I love matcha I might add more than you can handle. I think I was actually conservative. You will actually taste the matcha in the amount I added if you want to go for something a little more subtle, add 20 g.
final thoughts…
Last week was a roller-coaster. I went out on a site visit early in the week to look at some trees and I saw a koala. That was a highlight. On the other hand, fast forward to last Thursday morning I found out I will not be competing in the NYC Marathon 2020 because it has been cancelled (I get to go next year). It’s difficult to find that next gear when all your races are getting cancelled. In my head I just need to. I need to keep training.
Amelia xx
