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MATCHA WHITE CHOC MACADAMIA COOKIES – Recipe

Posted on by misterbowtie

MATCHA MACADAMIA WHITE CHOCOLATE COOKIES Ingredients:

Makes 18-20 Cookies

  • 300g (2 Cups) Plain Flour
  • 2 Tablespoons Matcha Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 180g (3/4 Cup) Unsalted Butter, Softened
  • 200g (1 Cup) Packed Dark Brown Sugar
  • 115g (1/2 Cup) Caster Sugar
  • 1 Large Egg, Room Temp.
  • 1 Egg Yolk, Room Temp
  • 2 Teaspoons Vanilla Extract
  • 130g (3/4 Cup) White Chocolate Bar, Chopped Coarsely
  • 100g (3/4 Cup) Whole Macadamia Nuts,Chopped

 

METHOD:

  1. In a bowl whisk together flour, matcha powder, salt & baking soda.
  2. Cream the butter and sugars until pale and fluffy. Add the eggs and vanilla and mix just until combined.
  3. Gradually add the flour on low speed until all mixed in.
  4. Stir in the chocolate chips and nuts.
  5. Cover bowl with cling wrap and freeze for 30 minutes.
  6. Preheat oven to 160C 325F. Roll two tablespoons worth of dough into short egg shapes and stand upright on lined baking tray. On regular trays you can do 2 x 6 with 3cm ample gap between each as they do spread.
  7. Press extra nuts and chocolate on top firmly for extra flavour and better presentation. This will also flatten the base of the egg shape so the cookie won’t bake lop-sided.
  8. Bake for 10-14 minutes, or just until the edges are just very lightly browned.
  9. The center will be light and puffy.
  10. Keep the dough cold between batches when baking.
  11. These cookies are super soft and gooey-delicious straight out of the oven. But for that typical bakery-style macadamia white chocolate cookie chewy experience let it sit until completely cold before enjoying it.
  12. Store in airtight container.

 

EXTRA NOTES:

If you were at The Cannery Pop-up Market when I sold this, they were made 25g each before baking and baked for 12 minutes or until the surface loses shine or dampness.

I also chopped a large handful of nuts and chocolate I set aside from the mix-in into finer crumbs to roll the cookie dough in before baking as they would be too big for such a small cookie otherwise.

CARAMEL RUGELACH – Recipe

Posted on by misterbowtie

RUGELACH Ingredients:

  • 375g (2 1/2 Cups) Plain Flour
  • 63ml (1/4 Cup) Lukewarm Water
  • 90ml (6 Tablespoons) Lukewarm Milk
  • 1 Tablespoon Active Dry Yeast
  • 75g (1/3 Cup) Melted/Soft Butter
  • 60g (1/4 Cup) Caster Sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 Eggs
  • 1 Egg Beaten

 

METHOD:

  1. Warm the water and milk to body temperature (so that it doesn’t feel hot or cold to your touch, just about neutral). Sprinkle the yeast over it, then stir to combine it and set aside.
  2. In mixing bowl, add all remaining ingredients except the beaten egg.
  3. With dough hook attachment, on low speed incorporate the ingredients.
  4. Switch to medium and knead until smooth and almost clean off the sides of the bowl. The dough should be nice and elastic.
  5. Prove in a bowl till double in size, covered in cling wrap.
  6. Split the dough into two, and shape into a rectangle.
  7. Roll the dough out till about 3-4mm thick and trying to keep the shape.
  8. Divide the rectangle horizontally in half. Each half, divide into 5 bars.
  9. Spread the caramel over the entire dough.
  10. Cut each bar diagonally into two triangles, and roll from thick side to pointy side into rugelach shape.
  11. The trick is to do 2-3 rolls, then begin to pull back then roll tight, then repeat until the last thin strip and just roll it up. Keep the end on the bottom.
  12. Prove the rugelach for 30 min with couple cm between on a lined baking tray. Cling wrap to prevent from drying.
  13. In the mean time, preheat the oven to 175C (350F).
  14. Bake until golden on the top. Brush with warmed caramel all over the hot rugelach.

 

 

CARAMEL Ingredient:

  • 640g (3 1/4 Cups) Dark Brown Sugar
  • 200g (7/8 Cups) Unsalted Butter
  • 700ml (1 3/4 Cup + 1 Tablespoon) Thickened Cream/Heavy Cream

 

METHOD:

  1. Combine all the ingredients in a deep, large pot.
  2. Set over medium heat, bring to a boil and stir continuously.
  3. The bubbling will subside and the caramel will thicken.
  4. Continue to stir and cook until it becomes dark and looks like a thick sauce, coating the back of a spoon well and not dripping off easily.
  5. Transfer to a bowl/container and freeze until it sets to a spreadable margarine consistency.

LOADED CHOCOLATE CHIP COOKIES – Recipe

Posted on by misterbowtie

LOADED CHOC CHIP COOKIES Ingredients:

  • 300g (2 Cups) Plain Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 120g (3/4 Cup) Unsalted Butter, Melted Slightly Cooled
  • 200g (1 Cup) Dark Brown Sugar
  • 115g (1/2 Cup) Caster Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 350g (2 Cups) Semi-Sweet Chocolate Chips
  • 350g Mini Chocolate Chips, For Rolling In

METHOD:

  1. Preheat the oven to 165C (325F) and line two large baking trays with baking paper.
  2. Melt the butter and set aside until cooled.
  3. In a bowl whisk together flour, baking soda and salt.
  4. Add the sugars, egg and yolks, vanilla to a separate bowl. Whisk until well combined.
  5. Combine dried and wet ingredients and stir until well incorporated.
  6. Add the regular chocolate chips and fold until well combined.
  7. Roll around 2 Tablespoons worth of dough intol a tall egg shape, then roll in the mini chocolate chips. Press in palms firmly to compact the mini chips into the dough.
  8. Sit them upright like an egg on the tray, with 3cm worth of gap between each cookie as they will spread a little as they bake.
  9. Bake just until it is golden brown, just starting to fill a bit firm around the outer edges, but still super puffy and soft in the middle. About 25 minutes until the cookie skin sets and cracks.
  10. Let it cool completely on the tray, or just grab it and stuff it in your gob whilst its all warm and super gooey!!!
  11. They keep well in an airtight container, but they also don’t, because you won’t have it for that long. Just saying…
  12. NOTE: The shape is important in that the taller than wider look helps its keep it’s soft and puffy texture so that it isn’t a flat and wide cookie.

BANANA ISLAND COOKIES – Recipe

Posted on by misterbowtie

BANANA CURD Ingredients:

  • 2 eggs, room temp
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Fresh Lemon Juice
  • 150g Caster Sugar
  • 2 Large Ripe Bananas
  • Masala Chai Infused Sugar (Optional)

 

METHOD:

  1. Process eggs, butter, lemon juice, sugar and banana in this order.
  2. Blend on high until silky smooth.
  3. Transfer ingredient to a pot and cook over medium-low heat for around 10 minutes, just until mixture thickens and coats the back of spoon.
  4. Remove from heat and allow to cool in fridge completely.
  5. Store in airtight container, refrigerated for 2 weeks. Makes around 2 cups worth.

 

BANANA ISLAND COOKIES Ingredients:

  • 180g (3/4 Cup) Unsalted Butter
  • 165g (3/4 Cup) Caster Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 2 Large Bananas, Ripe
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 250g (2 Cups) Plain Flour

 

  1. Preheat the oven to 175C (350F).
  2. Cream butter and sugar until pale and fluffy.
  3. Add eggs, vanilla and mashed bananas.
  4. Beat until very well combined.
  5. In a bowl combine the dry ingredients, whisking to combine.
  6. Add the dry ingredients gradually with mixer on slow to combine.
  7. With ice cream scooper, scoop dollops of batter (will resemble brownie batter in consistency) onto baking paper lined tray. Leave a few cm gap between each.
  8. Bake for 12-15 minutes for average sized scoops, or until the bottom of the cookies are golden.
  9. Cool before spreading banana curd over the top.
  10. Tilt palette knife on 45 degree angle whilst swirling towards centre of cookie to get the grooved swirl look with curd.
  11. Sprinkle with chai sugar, or demerara sugar as much as you like for extra flavour/texture.
  12. Store in airtight container, chilled.

 

SODA SCONES RECIPE

Posted on by misterbowtie

Ingredients:

  • 450g (3 Cups) Plain Flour
  • 6 Teaspoons Baking Powder
  • 240ml (1 cup) thickened cream/heavy cream  – Variation:
  • 240ml (1 cup) lemonade
  • 1 Egg Beaten
  • Splash of Milk

 

Method:

  1. Preheat oven to 200C (400F).
  2. Combine all dry ingredients in a mixing bowl.
  3. Stir to combine and add all wet ingredients.
  4. Using dough hook or beater attachment, or with your hands knead until it comes together.
  5. Begin to add handfuls of flour, mixing to incorporate until the dough comes away from sides.
  6. Add some more flour in small portion and knead just until all dough comes away from the bowl and becomes smooth in texture. Should be still slightly moist to the touch but won’t stick to your fingers.
  7. On a lightly floured surface, roll out the dough evenly to the thickness of 2-3 cm (1 inches) thick. The thicker the more time to cook but also taller your scone will be.
  8. Using a 6cm diameter round cutter, lightly coated with flour, cut out as many scones as you can and arrange neatly on a large baking paper lined pan. They should be just touching each other side by side.
  9. Gently press and push to bring the dough back into a smooth piece of dough of similar thickness. Cut and repeat until there’s only a thin scrap left that won’t make more scones. This should yield roughly 12 or so scones.
  10. Lightly beat an egg and add a tablespoon or so of milk and egg wash the scones.
  11. Bake them for 25-30 minutes or until they are golden brown.
  12. I like to make them at the beginning of a week, freeze them and then just microwave as needed to warm and soften.
  13. It’s super delicious halved and toasted up in the oven with garlic and herb butter that I made in my previous video recipe, again something easy to make for the rest of the week to use at leisure.

**NOTE: Process of baking scones close to each other is called batch baking. You can also separate them and bake it that way. It is believed the batch proving process retains more moisture but takes longer to bake (from my distant pastry school memory I think, at least).

 

WHITE CHOCOLATE CHAI & COCONUT COOKIES – Recipe

Posted on by misterbowtie

CHAI INFUSED BUTTER

  • 20g Loose Leaf Chai (I used Masala Chai)
  • 180g Unsalted Butter

 

Method:

  1. Add room temperature butter to a pot and on lowest heat setting melt it to liquid state.
  2. Add loose leaf tea and barely simmer (see small and slow bubbling on the edges, ever so slightly.) for 5 minutes.
  3. Cool off heat for 5 minutes.
  4. Strain and chill the butter until solid again in a cling wrap-lined container for easier removal.
  5. NOTE: Be gentle with the infusion or you will evaporate too much butter and not have enough for the recipe.

 

WHITE CHOCOLATE COCONUT GANACHE

  • 240g White chocolate
  • 80ml Coconut Cream

 

Method:

  1.  In a small bowl, combine coconut cream and white chocolate of choice. If you use a bar you’ll need to chop it coarsely.
  2. Microwave in stages by nuking on 10-15 second intervals, stirring in between until smoothly combined. You can also use a double boiler.
  3. Place cling wrap directly over surface of ganache and chill in fridge until needed.

 

CHAI COOKIES

  • 150g (3 sticks) Chai Infused unsalted butter, at room temp
  • 110 g (1 cup) sugar
  • 1 egg yolks, at room temp
  • 1/2 tbsp vanilla extract
  • 260 g ( 3.75 cups) all purpose flour
  • 1/8 tsp salt
  • Milk, as needed

 

Method:

  1. Beat the butter and sugar until light and fluffy, turns paler in colour.
  2. Add the egg yolk, vanilla and scrape down the sides before beating to combine.
  3. Add salt and flour and beat on slow till it comes together.
  4. If it doesn’t really come together into a smooth dough when the flour is incorporated, add milk in teaspoons and beat for 20 seconds before checking.
  5. The dough should be a smooth bread-dough like look, and form into a smooth disc when flattened in between your fingers. I used two teaspoons or so of milk.
  6. In a silicone 2 x 2cm cookie mold add 1 teaspoon worth of dough and firmly push it in to fill all the base. Try to even it out before adding 1/2 teaspoon worth of white chocolate ganache on top.
  7. Carefully pinch 1 teaspoon worth of dough and flatten into a disc shape and wrap it over the ganache, then start to press and seal in the ganache whilst filling in the rest of the mold to form the rest of the cookie.
  8. Chill for 30 minutes in freezer whilst preheating oven to 200C (400F).
  9. Bake for 20-25 minutes straight out of freezer until nicely golden around the edges of the cookies. Turn around once half way through.
  10. Cool for 10 minutes or until lukewarm before turning out onto a tray or rack. You may need to lightly and carefully push the base to release the cookies.

 

COCONUT CARAMEL CRUMB

  • 120g Honey
  • 120g Caster Sugar
  • 50g Desiccated Coconut, Unsweetened

 

Method:

  1. Drop the temperature to 180C (F).
  2. On a baking tray line baking paper and pack down a flat layer of dessicated coconut, unsweetened.
  3. Toast them until golden and remove. Transfer to a plate or bowl and you can reuse the baking paper and pan.
  4. Stir together sugar and honey until combined, place onto the baking pan and bake until it begins to bubble and turns a golden caramel colour.
  5. Once its nice and brown, sprinkle the toasted coconut over the top liberally to cover all the caramel.
  6. Remove from oven and cool completely before processing.
  7. Blitz the cool caramel into fine crumbs as to your liking.
  8. To do the final assemblage simply add the smallest amount of ganache (gently nuke in microwave to make it more glaze consistency but don’t make it hot) over top of cookie and sprinkle generously with the crumbs.
  9. Enjoy! These cookies can be kept airtight and taste great up to a week. Be aware caramel will soften with humidity though.