Oreo,
Meet Matcha Filling
By FBWorld Team
America's
favorite cookie just received a gourmet facelift.
With so many intricate flavor combinations being introduced
by Oreo this year, it is almost surprising they haven't
thought of this winning flavor combination by now but
food blogger Molly Yeh did: Oreo, meet matcha filling.
Here's her recipe:
Cookie
Ingredients:
2 cups All-Purpose Flour
1 cup Unsweetened Cocoa Powder, (plus more for dusting*)
3/4 tsp Kosher Salt
1 1/4 cups Unsalted butter, (softened)
3/4 cup Brown Sugar
1 tspn. Vanilla Extract
1/2 tspn. Almond Extract
Procedures:
*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 know you'll prefer a sweeter cookie, dust
your work surface with powdered sugar or a mixture of
powdered sugar and cocoa powder.
Filling
Ingredients:
3/4 cup Unsalted Butter, (softened)
1 3/4 cups Powdered Sugar
1 1/2 tspn. Aiya cooking grade Matcha
3/4 tspn. Vanilla Extract
a pinch of Kosher Salt
Procedures:
Make the Cookies:
1. Preheat oven to 325. line two baking
sheets with parchment and set them aside.
2.
In a small bowl, whisk together the flour, cocoa powder,
and salt.
3.
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.
4.
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.
5.
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.
6.
Bake the cookies for about 20 minutes, or until the tops
are no longer shiny.
7.
Let them cool.
Make
the Filling:
Beat together all ingredients. taste and add a bit more
matcha, if you'd like.
Assemble:
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. store in the fridge.
Enjoy!
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