The kids will love these Maccha Oreos but they’re also great for a formal or casual afternoon tea party too. Everyone likes a talking piece and these cookies are definitely that. Not only do they look great, they taste great too! They also keep well in a container in the fridge so why not make a double batch! Makes about 18 sandwich cookies
- 2 cups plain flour
- 1 cup unsweetened cocoa powder, plus more for dusting*
- 3/4 tablespoon salt
- 1 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
* dusting your work surface with cocoa powder will yield a beautiful, dark, chocolatey aesthetic, but using a lot of it could make the cookies taste a little bit bitter on their own since the cocoa powder is unsweetened. When they’re paired with the super sweet buttercream, I love it, but if you prefer a sweeter cookie, dust your work surface with icing sugar or a mixture of icing sugar and cocoa powder.
- 3/4 cup unsalted butter, softened
- 1 3/4 cup icing sugar
- 1 1/2 teaspoon maccha (matcha) powder (powdered green tea)
- 3/4 teaspoon vanilla extract
- a pinch of salt
Making the cookies:
- Preheat the oven to 160 degrees and line two biscuit trays with baking paper and put 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 vanilla and almond extracts. Slowly add the dry ingredient mixture from the small bowl 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 together. If needed, dust your work surface with some cocoa powder and icing sugar, and working swiftly and carefully, roll out your dough and cut out 2-inch circles. Transfer your circles to your baking sheet, placing them about 2 1/2 centremetres apart (using a small spatula really helps with this step). Re-roll scraps and cut out remaining circles. This is a super delicate dough, so try not to handle it more than you need to, and if it gets too soft, stick it in the fridge or freezer for a few minutes to firm up.
- Bake the cookies for about 20 minutes, or until the tops are no longer shiny.
- Let them cool.
Making the filling:
Beat all filling ingredients together, taste and add a bit more maccha (matcha) if you’d like.
- Fill a piping bag with the filling and pipe a blob onto the centre 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!
These cookies are best kept in a container in the fridge to maintain freshness.
Recipe and photos sourced from Molly Yeh on her My Name is Yeh food blog. To purchase your Maccha from The Tea Centre click here.