Brooke Bellamy is the owner of Brooki Bakehouse.
It’s a bakery based in Brisbane which is most famous for their delicious cookies which they now ship around the country.
Today, Brooke will making an announcement – she is opening her first Sydney store at Sydney Airport.
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Recipe below:
Lemon Cheesecake Cookies
MAKES: 10 cookies
TIME: 20 mins (prep)
3 hours (refrigeration)
14-16 minutes (baking)
Ingredients
50 g Cream Cheese
25 g unsalted butter, room temperature
60g Lemon Curd
70g icing sugar, sifted
200 g unsalted butter, room temperature
180 g light brown sugar
80 g caster sugar
1 large egg, room temperature
zest of 1 lemon
1 tsp vanilla extract
250 g self-raising flour
200 g plain flour
pinch of salt
1 teaspoon of baking powder
300 g white chocolate chips
FOR THE FILLING:
1.Place the flours, baking powder and salt in a bowl and mix to combine. Set aside.
2.In the bowl of a stand mixer, beat the butter for 2 minutes on medium speed. Add the sugars and beat until just combined.
3.Add the egg, vanilla and lemon zest on low speed until just combined, being careful not to over mix.
4.Add the dry ingredients and beat until everything is combined.
5.On low speed, add the chocolate chips.
6.Remove the dough from the stand mixer and weigh each cookie dough ball to 130 g. Once all the balls are weighed, carefully form a bird’s nest shape and scoop the cream cheese mixture inside each nest, ensuring the dough fully wraps around the filling. Alternatively you can pipe the mixture from a piping bag. Chill in the fridge for at least 3 hours before baking, preferably overnight.
7.When ready to bake, preheat the oven to 180C fan forced and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm (¾”) apart and bake for 14-16 minutes or until golden on top.
8.Allow to cool for 10–15 minutes before enjoying. For an extra sweet addition, sift a generous dose of icing sugar on top once the cookies have cooled!
Storage instructions:
Due to the cream cheese filling, these cookies are best enjoyed within 3 days of baking them.
Be sure to store in an airtight container at room temperature in a cool, dark place (like a pantry). You can also reheat in the air fryer for 2 minutes at 180C to warm them up on demand!
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