Eat IN BED: Rosie Meehan of Added Sugar

Images by Nic Gossage

This week we meet Rosie Meehan, conjurer of sweet treats and creator of baked goods business Added Sugar. We visited Rosie in her Redfern-based kitchen in Sydney's inner suburbs to learn more about how her penchant for decadently dressed cakes and intriguing flavour combinations came to be. And to get the recipe for the much-loved cookies Rosie always keeps on hand.

On Added Sugar and how it first got started…

Added Sugar is a little cake business I started in 2021 after moving back to Sydney from living in London where I was baking full time at Violet Cakes. I thought I would go back into my original career which is styling but I missed working in a bakery so much. l wanted to focus on just cakes so I thought my best option would be to start my own thing.

I make all kinds of cakes from small ones for 2 people to wedding cakes for over 150 people. Most of my flavours are a bit different from your traditional cake, I never wanted to contend with everyone's favourite, the carrot cake, I wanted to create flavours that were familiar but in combinations people had never tasted before or hadn’t put into cake form.

I wanted to create flavours that were familiar but in combinations people had never tasted before or hadn’t put into cake form.

 On Rosie's philosophy around eating and food…

The best kind of food and what I like to eat the most is food that feels homemade. So when it comes to my approach and philosophy I don’t get hung up on it looking too perfect as I want it to look and taste like it was made by a person and with lots of love and care.

The table is dressed with IN BED 100% Linen Table Cloth in Toffee & Napkin Set in Natural.

On an early memory of preparing food…

My earliest memories of cooking are with my mum and nana. Both naturals in the kitchen and both getting so much joy from feeding people, I especially remember helping them bake and the special birthday cakes they would make for us. My mum has had a recipe journal since before I can remember and my siblings and I still cook recipes from it and get instant, delicious comfort.

My mum has had a recipe journal since before I can remember and my siblings and I still cook recipes from it and get instant, delicious comfort.

Rosie wears 100% Linen Apron in Marigold Gingham.

On what Rosie enjoys most about making cakes…

What I enjoy most about making cakes is what it can mean to the person I am making it for. A cake isn’t an everyday baked good, it’s something for a celebration, a bit more special and memorable. I have the most amazing customers who will order a cake for their baby shower and then a year later for their baby's first birthday or a wedding cake and then one to celebrate their 1st year anniversary. It’s probably a bit corny but it really does feel so special to be a part of that moment and a tradition.

Rosie's Brown Butter, Matcha & Caramelised White Chocolate Chip Cookies

This is a recipe I made for one of my best friends' baby shower but I accidentally made too much dough. It then became our much loved staff cookie recipe in the kitchen. We will keep a batch in the freezer and bake afternoon cookies with a cup of tea, a well deserved treat for the girls.

Ingredients:

250g unsalted butter

200 g brown sugar

100 g caster sugar

2 large eggs

1 tsp. vanilla extract

250 g all-purpose flour

1 tsp. baking soda

1 tsp. salt

25g Matcha powder

300 g caramelised white chocolate (I use the Messina chips but you can buy any block of caramelised white chocolate and roughly chop, you want the chucks to be quite big)

Method:

1. Brown the butter in a pot on a low-medium heat, stirring constantly. I like to take it quite far, just before it burns. Set aside to cool.

2. Mix together the flour, baking soda, salt and matcha powder in a bowl.

3. Once the brown butter has cooled, add to a stand mixer bowl with the brown and white sugar, beat until well combined.

4. On a medium speed, add your eggs to the sugar and butter mix one at a time then add your vanilla extract. Mix until light and fluffy.

5. On the lowest speed, mix in your dry ingredients until just combined then add the chocolate chips and mix one last time until the chocolate chips are spread evenly through the dough.

6. You can roll the cookie dough into balls and bake straight away or I like to roll it into a log, refrigerate for a couple of hours and then cut then cut 1.5cm slices. You can keep the slices in the freezer and then take out as many as you like whenever you have a sugar craving.

7. Bake the cookies in a 180 degree oven for 10-12 mins. You’ll know they are ready when the edges are cooked through but the centres are still slightly soft. Leave them to cool and set or eat them warm and soft like we do in the kitchen because we can’t wait ;).