We’re back in the kitchen with Chevonne for Episode 7! This time, he’s keeping things sweet, full of nuts, and full of flavour. Whether you’re a seasoned home cook or just figuring things out, Lucky here to guide you step-by-step with a recipe that’s easy to follow and seriously delicious. Let’s get cooking!
125g butter
100g brown sugar
75g white sugar
3 eggs
5ml vanilla essence
300g cake flour
15ml baking powder
1g salt
45ml matcha powder
Green food colouring
100g white chocolate chips
100g toasted pistachio nuts
½ cup finely ground roasted pistachio nuts
1 cup sugar ¼ cup water 50g roasted pistachio nuts Zest of one orange Salt
300g white chocolate
1/3 cup full cream
pink food colouring
Dried rose petals
50g white chocolate
To a glass bowl add the cream, chocolate and pink food colouring.
Melt over a double boiler until smooth.
Pour into a bowl and set in the fridge until set.
Once set, spoon and weigh out 20g balls of filling, store on a tray in the freezer until use.
In the kitchen aid cream the butter and sugar until light and fluffy.
Add in the eggs and vanilla, mix well.
In a bowl mix the flour, baking powder, salt, matcha powder and fine pistachio powder together.
Add the flour mix into the butter mixture. Mix until combined.
Add in the roasted pistachios and chocolate chips. Mix through.
Weigh out 120g balls, flatten and stuff with one of the weighed-out filling rolling the dough around the filling evenly.
Rest in the freezer for at least 30 minutes.
Bake at 180 degrees for 15 – 17 minutes. (more frozen will bake longer)
Remove from the oven and cool.
Place the sugar and water into a pot. Melt over very low heat until completely dissolved.
Once dissolved, bring to a high heat and simmer until amber brown.
Pour the sugar out on to a Silpat mat in a thin even layer.
Sprinkle with roasted pistachio nuts, salt and orange zest.
Once sugar has cooled enough to touch but still hot, pull into thin shards.
Leave to set.
Drizzle the cookie with melted white chocolate.
Sprinkle with dried rose petals top with pieces of the brittle shards.
Blend the remaining of the brittle until a chunky powder and sprinkle the cookies and plate for decoration.
