MATCHA OREOS

Directions

To make the cookies place the flour, Guittard 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 lightly form into logs, about 5cm thick. Wrap the dough in cling
film and refrigerate for a few hours until firm.

Preheat the oven to 180˚C (160˚C fan) and line two baking trays with
parchment paper.

Whilst the dough is chilling 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 cling film onto the
surface of the ganache and refrigerate for an hour or so until the cookies are baked
and cooled.

Use a thin sharp knife to carefully slice the dough into rounds about 3mm thick,
placing onto the prepared baking trays. Bake in the preheated oven for about
10-11 minutes, they will feel a little soft in the middle but that is fine. Once cooled
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.