Matcha Oreos

Aren’t these matcha oreo cookies gorgeous?! Edd Kimber, thank you for the recipe. I will forever love homemade oreos now. Because it is St. Patrick’s day coming up, I thought you would enjoy a little pop of green up in here. And as you all know, I try my best not to use any food coloring, so knowing that Edd used matcha, I couldn’t resist. It’s the perfect green dye! I made these about a year ago and it’s been waiting to be published like a lot of other recipes…not really sure why I do this, but I’m kind of a recipe hoarder. Waiting for the “right time” to share it, but I honestly need to stop that hahaha. Now go and make some this weekend and share the luck! ???

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HOMEMADE MATCHA OREOS (adapted from Edd Kimber’s recipe)

INGREDIENTS (makes 20-25)

  • for the cookies
  • 3/4 cup AP flour

    1/3 cup cocoa powder
    1/2 tsp. baking soda
    1/2 tsp. fine sea salt
    1 cup unsalted butter
    1/2 cup + 2 tbsp. caster sugar
    1/2 cup packed light brown sugar

  • for the filling
    10oz. white chocolate
    3/4 cup heavy cream
    2 tsp. culinary grade matcha powder

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for the cookies

  • Sift the flour, cocoa powder, baking soda and salt into a bowl and whisk to combine.
  • Add the butter and sugars into a bowl attached to a stand mixer & beat together for a couple minutes until fluffy.
    Add the flour mixture on low speed & mix until the flour is just incorporated, stopping when the dough is still very crumbly, but only once you can no longer see any flour.
    Tip the crumbly dough out on the work surface and carefully form into a ball of dough.
    Divide the dough into two equal pieces, and working with one piece at a time, roll out between two pieces of parchment paper until about 1/8 inch thick.
    Place the flattened doughs onto a baking tray and refrigerate for an hour or until chilled & firm.
  • Once chilled, preheat the oven to 355°F and line two baking trays with parchment paper.
    Use a 2in. round cookie cutter to cut out as many cookies as possible, placing them an inch apart on the prepared baking trays. You can gather the scraps together and re-roll once more, but after that the cookies will become tough.
    Bake the cookies in the preheated oven for 10-11 minutes. As they are chocolate, it is hard to tell when they are done but they will be set around the outside and a little soft to touch. When they bake they also puff up a little so as soon as they are removed from the oven, press them flat with the back of a glass.

for the filling

  • Whilst the cookies are cooling you can make the ganache.
  • Place the chocolate into a large bowl and set aside.
  • Add the cream and matcha to a saucepan and bring to a simmer, stirring vigorously to dissolve the tea.
  • Once the cream is simmering, turn off the heat & pour it over the chocolate, leaving it alone for a couple of minutes.
  • Stir the cream into the melted chocolate to form a vibrant green ganache.
  • Press a sheet of clingfilm onto the surface of the ganache and refrigerate for an hour or so until it’s a pipeable consistency.
  • Place the ganache into a piping bag fitted with a small round piping tip and use it to sandwich the cookies together. 

*can be kept in an airtight container for three days

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