Monday, 5 December 2011

Cookies: Chocolate Chip & Walnut, Oatmeal & Raisin, Matcha Shortbread

Remember yesterday's post where I mentioned that I had cookie dough resting in the fridge overnight? 4 kinds of cookie dough, to be exact. They are all baked into nice crunchy, chewy little cookies (some not so little) now and put into little bags to be given away tomorrow (I hope none of the recipients will read before I give these). But first things first.

We're only a few weeks before Christmas and things that need to be done/shopped are accumulating. This morning I had to run some errands and do some light Christmas shopping so we took the opportunity to pass by Lantana before and have some breakfast before braving the insane crowd of Oxford Street.
I love going there and it's so handily located near all the shops but at the same time off the noise and insanity. The only thing that bothers me is that it's becoming increasingly popular and the waiting queues are becoming longer every time. Anywho we couldn't wait too long so compromised and said "yes" when the waiter asked us if we minded sitting outside. BIG MISTAKE. The food was delicious as always but I ended up frozen and not feeling my extremities.
Things eaten:
Corn Fritters (aka corn fritters, bacon, roasted tomatoes, rocket, chili tomato chutney, creme fraiche)

The Brat (aka sourdough bread, bacon, rocket, aioli and tomato chutney)

A few hours later I was home and ready to bake all the cookies I was chilling since last night.
I finished off the Coconut ones which I had started the night before and left them to cool while doing the others. The other three where:

Salted butter chocolate chip & walnut cookies: always a winner. I've tried many chocolate chip cookie recipes, some chewier, some crunchier, some sweeter, some nuttier, but this one is my favourite so far. It has the right texture (not too chewy but not to crispy either), the right amount of sugar, the right amount of butter so it will not overshadow the other flavours and lastly but most important of all: salted butter (just to make things even healthier, huh?). 

Oatmeal & Raisin cookies: I love these dipped in coffee. A bit on the healthier side but still incredibly tasty.

Matcha Shortbread cookies: These were my favourites. Perhaps due to the fact that they have a nice green colour which is pretty unusual for a biscuit, or maybe because it was my first-time experiment and they turned out to be quite yummy. I'm sure you know it but just in case you don't, Matcha is green tea powder and can be found in Japanese shops (for those who live in London: try Japan Centre on Regent street, as per my friend Kiyeun's advice.)

Shall we pass on to the recipes?

Salted Butter Chocolate Chip & Walnut cookies (makes about 24 but you can halve the recipe and make a dozen)


110g dark or light brown sugar
100g granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
180g flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
200g coarsely chopped bittersweet or semisweet chocolate or chocolate chips
1 cup toasted nuts, coarsely chopped. I like walnuts with my chocolate chip.

115g salted butter, at room temperature. I used the one with sea crystals 

In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.

Beat in the egg and the vanilla.
In a small bowl, whisk together the flour, baking soda, and salt.
Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)
To bake the cookies, preheat the oven to 160ºC. Line two baking sheets with parchment paper or silicone baking mats.
Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.
Remove from oven and let cookies cool.

Oatmeal and Raisin Cookies (makes about 24 but you can halve the recipe)


225 g unsalted butter, at room temperature
150 g granulated sugar
200 g packed light brown sugar
2 large eggs, at room temperature
245 g flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
175 g rolled oats
240 g raisins

-In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy.

-Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.

-Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
-Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author of the recipe.)
-To bake the cookies, preheat the oven to160ºC. Line a baking sheet with parchment paper or a silicone baking mat.
-Drop the dough in 50 g balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
-Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.

-Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
Remove from oven and cool completely.

Matcha Shortbread Cookies

100 grams good-quality butter, softened (I use semi-salted butter; if you use unsalted, add 1/4 teaspoon sea salt)
50 grams confectioner's (or icing) sugar
1 egg yolk
90 grams flour
40 grams finely ground almonds(a.k.a. almond meal)
2 teaspoons matcha (green tea powder)
2 tablespoons sugar, preferably an unrefined cane sugar in coarse crystals, such as turbinado or demerara


In a medium mixing-bowl, cream together the butter and confectioner's sugar with a spatula. Add the egg yolk and mix it in thoroughly.

In another bowl, combine the flour, ground almonds, and matcha, and stir with a whisk to remove any lump. 

Add to the first bowl and stir it in until the mixture comes together to form a ball; don't overwork the dough. 

Roll it into a log with a circular or square section, about 4-cm in width. Wrap in cling film and place in the freezer to firm up for 40 minutes (or in the fridge for 2 hours).

Preheat the oven to 160° C and line a baking sheet with parchment paper. Sprinkle the sugar on a plate and roll the log in it to coat on all sides, pressing it down a bit into the sugar if necessary. Using a sharp knife, cut the log into 1-cm slices and arrange on the prepared baking sheet; the cookies will spread just a touch.

Slip into the oven and bake for 12 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.

The sugar-coated edges should be golden
Once I had all the cookies cool, I made the small bags

I hope they taste as fresh tomorrow as they did today. Cookie-quest completed!


  1. I am so pleased to see that you have a blog!

    Well done on getting your Christmas cookies baked! I did this last year and intend to do the same this year but I'm trying to find a full day to squeeze in the cookie baking! But I think it makes for such a personal and different gift! Your cookies look delicious! I'm jealous of all the people who get to receive them :)

  2. Yummy! For all the amazing recipes you share with us, I have an award for you on my blog!!!!

    Out Of The Box

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