This recipe is kindly hosted on our blog by desserts and matcha masterchef Jason Licker. Follow Jason on Instagram! This recipe is just one of fifty-six creations in "Lickerland: Asian-Accented Desserts" available on www.jasonlicker.com
For this recipe, we recommend using our Premium Culinary Grade Matcha and Valrhona’s 40% Jivara Lactee for an earthy, tannic and sweet combination that is sublime in taste and texture. If you don’t have a stand mixer, you can use your hands. This is a “cut-in” butter dough, which means you literally cut the butter into the dough until you see little pockets of butter throughout before mixing into a combined mass.
- 200 gr butter (cut in small cubes, ice cold)
- 120 gr icing sugar
- 40 gr almond flour
- 40 gr egg yolks
- 2 gr salt
- 340 gr all purpose flour
- 20 gr Premium Culinary Matcha
Milk Chocolate Ganache
- 84 gr heavy cream
- 11 gr glucose
- 212 gr Valrhona 40% Jivara Lactee milk chocolate
- 7.5 gr butter (room temperature)
- Preheat oven to 155C (311F)
- In a stand mixer, mix all the ingredients until they are just combined.
- Remove, wrap in plastic and chill in the refrigerator for 2 hours.
- On a lightly floured surface, roll out the dough to a thickness of 0.5cm (0.2 inch). Cut with a ring cutter with a diameter of 3.81cm (1.5 inch).
- Place the cookies on a lined sheet pan and bake at 155C (311F) just until color starts showing on the edges and the bottom, about 25 minutes.
- Remove from the oven and set aside to cool at room temperature.
- In a small-sized saucepan, boil the cream and glucose. Slowly pour the hot mixture over the chocolate and emulsify with either an immersion blender or spatula.
- Add the butter and blend until emulsified.
- Pour into a small container and reserve aside until set.
- Place the milk chocolate ganache in a piping bag with a star tip and begin making your Matcha Oreos.
- To achieve the best green color and flavour for your matcha sablè, you can also use our Master Ceremonial Matcha
- Jason likes to bake at 155C for longer time, so there is no discoloration, instead of at 175C for 10-12 min