Matcha brazil nut cookies recipe
Time to get back to my New Year's resolution of cleaning out all the weird crap in the back of the cupboard that I bought to do amazing culinary experiments with and start cooking up the culinary experiments I promised myself.
Exhibit A: matcha powder, otherwise known as green tea that's been beaten into submission.
What can you do with matcha? Matcha lattes, matcha truffles, matcha cake, and matcha pudding, apparently. Lots of matcha-stuff. Probably turn it into gold if you tried hard enough. (I didn't try hard enough.)
No, my friends, today calls for cookies! (Most days call for cookies, as far as my understanding goes, but let's gloss over that.) The basis for this recipe is a Dan Lepard oldie from a while ago (Christmas three years ago, in fact) which you can find here (not vegan though).
If you need a reason to buy matcha, it's that it turns your cookies green. Regard:
I mean, cookies are cool, but green cookies are winning all round. Here's how to green up your own cookies:
Matcha brazil nut cookies
Makes about 10
50g vegan butter
110g light brown sugar
Half tsp of vanilla essence
Pinch of salt
100g self-raising flour
50g brazil nuts, chopped
1 or 2 tsp of soy milk (or vegan milk of your choice)
Half tsp matcha powder (Maybe more if you like that sort of thing)
Handful of vegan chocolate chips or chunk of dark chocolate, chopped up
How you do it
Cream together butter and sugar until light and fluffy.
Stir in vanilla essence, then flour, salt and matcha. Stir to combine.
Add nuts and chocolate, and stir.
Add milk, a tsp at a time, and stir until the the dough comes together.
Preheat oven to 180C, and grease a baking sheet.
Put dessertspoons of mixture onto baking sheet, spaced well apart.
Cook for 12 to 15 minutes until the edges of the cookies start to colour.