|Sorry, the cookie pot was empty by the time I decided to photograph the cookies.|
Seriously. This cookie was so hugely popular that before I could capture it for this blog post, all that was left was crumbs.
I have been watching the Korean drama “Let’s eat” where the blogger uploads the empty plates of his meals to show how delicious the food was. I guess this is the situation here.
Makes 40 medium cookies.
320g plain flour
1/4 tsp salt
½ tsp baking powder
1 tbsp milled tea powder
200g unsalted butter, softened
1 cup caster sugar
1 cup chopped macadamia nuts
Preheat oven to 170C with rack.
Prepare trays, lined with greased parchment or silpat.
Combine flour, salt, baking powder, tea. Set aside.
Butter component –
In a mixing bowl, cream softened butter.
Add sugar and whisk until pale and fluffy.
Add eggs. Whisk until ridges form on the batter.
In 3 portions, sift in flour component. Whisk.
Fold in nuts.
Use an small ice cream scoop and drop the dough onto the parchment.
Leave a space between cookies, about 2 finger-span.
Dip your fingers in flour then flatten the dough to about 0.5 cm thick.
Bake in the preheated oven at 170C for 15 minutes.
Reduce the temperature to 140C. bake for another 8-10 minutes until the cookie rim starts to tan.
Cool the cookies well before storing in an airtight container.