Matcha Oreo Cookies (Crispy, Creamy, and Beautifully Green)

These homemade matcha Oreo cookies have a thin, crispy matcha biscuit sandwich around a sweet vanilla cream filling. The vibrant green colour paired with the white cream makes them as beautiful to look at as they are to eat.

Ingredients

• For biscuits: 120g flour, 2 tsp matcha powder, 60g butter, 60g icing sugar, 1 egg yolk
• For filling: 50g butter, 100g icing sugar, 1 tsp vanilla extract, pinch of salt

How to Make Matcha Oreo Cookies?

1. Beat butter and icing sugar until pale and fluffy. Add egg yolk and mix.
2. Sift in flour and matcha powder. Mix until a smooth dough forms.
3. Wrap and chill for 30 minutes.
4. Roll dough to 3mm thickness between two sheets of parchment.
5. Cut into circles using a 4cm cutter. Re-roll scraps.
6. Bake at 170C for 10 to 12 minutes until set but not browning. Cool completely.
7. For filling: beat butter, icing sugar, vanilla, and salt until very smooth.
8. Pipe or spread a teaspoon of filling onto half the biscuits. Sandwich together. Refrigerate 15 minutes before serving.

What You’ll Need:

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Jade Leaf Matcha Organic Culinary Grade Matcha Powder

Tips

• Chill the dough properly for clean edges
• The filling can be tinted with natural green food colour for a monochrome look
• Store in an airtight container for up to 5 days at room temperature

Frequently Asked Questions:

Can I make these gluten-free?

Yes. Substitute plain flour with a 1:1 gluten-free baking flour. Texture is slightly different but still delicious.

How do I stop the biscuits from spreading?

Chilling the dough thoroughly before baking is the key. Cold dough holds its shape much better in the oven.