Equipment
- Stand Mixer
- Cling Film
- Oven
- Parchment Paper
- Saucepan
- Stovetop
- Refrigerator
- Cutting Knife
- Baking Sheet
- Piping Bag
Ingredients
Oreo Cookies
- 275 g All-Purpose Flour
- 40 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 200 g Unsalted Butter
- 125 g Caster Sugar
- 125 g Light Brown Sugar
Matcha White Chocolate Ganache
- 300 g Guittard Créme Francais 31% White Chocolate Baking Wafers
- 200 ml Double Cream
- 2 tsp Matcha Powder
Instructions
Oreo Cookies
- Place the flour, 40 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder, baking soda and salt into a bowl and mix together to combine. Separately, add the butter and sugars into a large bowl and using a mixer to 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 clingfilm 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.
Matcha White Chocolate Ganache
- Place the 300 g Guittard Créme Francais 31% White Chocolate Baking Wafers 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.