Makes 20-25
Oreo Cookies
275g plain flour
40g cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
200g unsalted butter
125g caster sugar
125g light brown sugar
Matcha White Chocolate Ganache
300g white chocolate
200ml double cream
2 tsp matcha powder
Preheat the oven to 180C (160C fan) and line two baking trays with parchment paper.
To make the cookies place the flour, cocoa powder, baking soda and salt into a bowl and mix together to combine. Add the butter and sugars into a large bowl and using an electric mixer beat together for a couple minutes until everything is combined. Add the flour mixture and on low speed mix until the flour has just been incorporated into the butter, 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 bring together into a dough. Divide into two equal pieces and working with one piece at a time roll out between two pieces of parchment paper until about 4-5mm thick. Place the dough onto a baking tray and refrigerate for am hour until firm.
When chilled use a 5cm round cookie cutter to cut out as many cookies as possible, placing on the prepared baking trays, a couple cm's apart. You can gather the scraps together and re-roll as above once but any more and 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. When they bake they also puff up a little so as soon as they are removed from the oven press with the back of a glass so they are nice and flat.
Whilst the cookies are cooling 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 at temperature pour over the chocolate and leave alone for a couple of minutes before stirring together 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 a pipeable consistency. Place the ganache into a piping bag fitted with a small round piping tip and use to sandwich the cookies together.
Kept in a sealed container these cookies will keep for up to three days.