Buttery cookies with a hint of matcha studded with delicious roasted macadamia nuts and toasted coconut flakes. Perfect for tea time or for your holiday cookie box or celebration such as Chinese New Year and Lebaran.
Roast the macadamia nuts on a dry pan for about 5 minutes over medium heat until they are lightly golden brown. I kinda over toasted them a bit as they get a bit too browned. Let them cool down completely before using
On the same pan, toast the coconut flakes over medium heat until they are lightly golden brown. Let them cool down completely
Make sure the butter and eggs are at room temperature. The butter needs to be soft but not melting. The eggs need to be at room temperature so it won't separate when you mix with the butter later. Measure out 20 grams of beaten egg in a bowl
Prepare cookie dough:
The butter needs to be soft but not melting. Cream the butter until creamy in a mixing bowl using a handmixer or standmixer with a whisk attachment. Add the powdered sugar and cream over low speed at first to prevent the sugar from flying all over and then increase to medium speed and cream until pale and fluffy.
Add room temperature eggs and cream again until combined. Sift in flour, salt, and matcha powder. Use a sturdy spatula to fold in the flour mixture until they are combined. Fold in the macadamia nuts and toasted coconut
Transfer the cookie dough to a cling wrap and shape into a log, about 4 cm (1.5 inch) in diameter. Make sure you pack the dough in so there won't be any gap inside the dough. Wrap with a plastic wrap. I use a bench scraper to help me shape the log into a square shape, roughly!
Chill the dough in the refrigerator for at least 2 hours
Baking:
Preheat the oven to 350 F (180 C) for a conventional oven and 330 F (165 C) for a convection oven
Get the chilled dough out from the refrigerator and cut into about 6 mm in thickness. Try to cut as evenly as possible so the cookies bake evenly
Arrange the cookies on a baking sheet lined with parchment paper, about 1 inch apart
Bake in the middle rack for 20-23 minutes or until the edges just turn slightly golden brown
Let the cookies cool down on the pan for 5 minutes. They are soft when they first come out from the oven. Then transfer to a cooling rack to let them cool down completely
Storage:
Let the cookies cool down completely and then store them in an air-tight container for about 2 weeks