Recipes
Brown butter matcha cookies with white chocolate and sea salt
Terrace is our baking grade: bold and toasty enough to stay green and grassy after the oven. Brown butter adds a nutty depth, white chocolate softens the edges, and a pinch of flaky salt on top pulls it all together.
Ingredients
- 115 g butter
- 150 g brown sugar
- 50 g caster sugar
- 1 egg and 1 egg yolk
- 1 teaspoon vanilla extract
- 190 g plain flour
- 12 g MISTFOLD Terrace (2 tablespoons)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 120 g white chocolate, roughly chopped
- Flaky sea salt, to finish
Method
- Melt the butter in a small pan and keep cooking, swirling, until it smells nutty and the solids turn golden brown. Pour into a bowl and cool for 10 minutes.
- Whisk both sugars into the butter, then beat in the egg, yolk and vanilla until glossy.
- Sift in the flour, matcha, baking soda and salt. Fold until just combined, then fold through the chocolate.
- Cover and chill the dough for 30 minutes. Heat the oven to 180°C (160°C fan) and line two trays.
- Roll into 12 balls (about 50 g each) and space them well apart. Bake for 10–11 minutes, until the edges are set and the centres still look soft.
- Sprinkle with flaky salt straight away and leave on the tray for 10 minutes to firm up.
Good to know
Sift the matcha with the flour — it is the easiest way to avoid green streaks. Chilling the dough gives thicker, chewier cookies.
