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