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! ???
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
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