Matcha, Pistachio & White Choc Chip Cookie...

Method

GANACHE FILLING

1. Combine cream, white chocolate, and a few drops of pink food colouring in a glass bowl.
2. Melt over a double boiler until smooth and glossy.
3. Chill until firm, then scoop and weigh into 20g balls. Freeze until ready to use.

COOKIE DOUGH

1. In a stand mixer, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla essence. Mix well.
3. In a separate bowl, whisk together flour, baking powder, salt, matcha, and ground pistachios.
4. Add dry ingredients to the butter mixture and mix until just combined.
5. Fold in white chocolate chips and chopped toasted pistachios.
6. Weigh out 120g portions. Flatten each piece and wrap around a frozen ganache ball to fully enclose it.
7. Chill formed cookies in the freezer for at least 30 minutes.
8. Bake at 180°C for 15–17 minutes. Allow to cool completely before decorating.

PISTACHIO BRITTLE

1. In a saucepan, heat sugar and water on low until dissolved.
2. Increase heat and cook until mixture turns amber.
3. Pour onto a silicone mat in a thin layer.
4. Immediately sprinkle with pistachios, orange zest, and a pinch of salt.
5. While still warm but cool enough to handle, pull into shards. Let cool completely.

TO ASSEMBLE

1. Drizzle cooled cookies with melted white chocolate.
2. Garnish with dried rose petals and pieces of pistachio brittle.
3. Blitz leftover brittle into a coarse powder and sprinkle over the cookie and serving plate for added texture and elegance.