Inspired by Molly Yeh and her matcha oreos! She’s a half Taiwanese/half Jewish baker (turned farm girl ever since she got married and moved from New York City to a farm on the Minnesota/North Dakota- now she has a cooking TV series Girl Meets Farm) and has a way of making these recipes seem so comforting, homey and rustic.
Use black cocoa for the classic oreo flavor, and fill them with matcha buttercream or matcha ganache. Had a similar cookie when I was in Hokkaido recently as well (the Meiji Matcha black) which really was quite similar and was like a matcha langue de chat. Not so sweet when balanced with black cocoa and slight bitterness from the matcha!
|Matcha Oreos adapted from Molly Yeh (My Name is Yeh)
2 cups all-purpose flour
3/4 cup unsalted butter, softened
|To make the cookies:
Preheat oven to 325. line two baking sheets with parchment and set them aside.
In a small bowl, whisk together the flour, cocoa powder, and salt.
In the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. mix in the extracts. slowly add the dry ingredient mixture and beat until just combined. it will still be a bit crumbly.
Pour the mixture out onto your work surface and give it a few kneads to bring it all together. if needed, dust your surface with cocoa powder and/or powdered sugar, and working swiftly and carefully, roll out your dough and cut out 2-inch circles. transfer them to your baking sheet, about an inch apart (using a small offset spatula really helps with this step). Re-roll scraps and cut out remaining circles.
Bake the cookies for about 20 minutes, or until the tops are no longer shiny. let them cool.
To make the filling:
Beat together all ingredients. taste and add a bit more matcha, if you’d like.
Fill a piping bag with the filling and pipe a blob onto the center of half the cookies. Top them with the rest of the cookies to make little sandwiches. place them in the fridge for a few minutes to allow the filling to firm up before serving. Enjoy!