These indulgent cookies combine the creamy crunch of Australian macadamias with the earthy aroma of matcha and the sweetness of white chocolate. Perfect with a cuppa or for an afternoon treat, they’re a little moment of luxury in every bite.
Ingredients
- 200 g macadamias coarsely chopped
- 100 g white chocolate coarsely chopped
- 200 g plain flour
- 15 g matcha powder
- 2 g baking powder
- 120 g unsalted butter at room temperature
- 100 g sugar
- 2 eggs
Instructions
- Preheat the oven to 170°C. Line an oven tray with baking paper.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Sift in the flour, matcha powder and baking powder. Stir to form a dough.
- Fold through the chopped macadamias and white chocolate until evenly combined.
- Cover the dough and rest in the fridge for 1 hour.
- Divide the dough into even portions and place on the prepared tray, allowing room for the biscuits to spread.
- Bake for 13–15 minutes or until just golden around the edges.
- Transfer to a wire rack to cool completely before enjoying.