Years ago my brother received a package of goodies from family in Japan, and among the treats were Green Tea KitKats. They were so good that I’m pretty sure we ate the whole bag that same day. Since then they’ve lived perpetually on my Amazon wish list since I’ve promised myself not to buy them ALL THE TIME. The combination of matcha and white chocolate is magical! Because I said I’d try to bake with matcha today, and I was curious about the marriage of milk or dark chocolate with matcha, I decided on OREOS!
The one or two of you who followed my older blog (RIP b.2012 – d.2013) may have witnessed my first foray into homemade Oreos, which were vegan and amazing but also time consuming because I made the vanilla bean paste and vanilla extract from scratch (the extract wasn’t necessarily for the Oreos, though, as it takes weeks for it to infuse). Amazingly, I still have the vanilla paste and extract so used them for this recipe, too.
This recipe is super simple, and you should prepare to be astounded by how similarly (or better than, even) these taste to Oreos!
1 1/2 cups all purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter (softened)
1 large happy, pasture-raised egg
1/2 teaspoon vanilla extract
4 tablespoons butter (softened)
4 tablespoons shortening
2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla paste (optional)
1-2 teaspoons matcha powder*
pinch of salt
Vegan Note: You can substitute the butter with any vegan butter (I prefer coconut butter, but it also works with coconut oil), and you can substitute the egg with aquafaba.
P.S.: If you want regular Oreos you can just omit the matcha powder.
- Cream butter and sugar until fluffy. Add the egg. Add all of the dry ingredients and mix until it forms a ball.
- Put the ball between two sheets of parchment paper and roll to about 1/4 inch thick.
- Use a 1 – 1 1/2 inch round cookie cutter to cut out an even number, re-rolling the dough until it’s all done.
- Put the rounds on a cookie sheet covered in parchment paper and put in the fridge for 20 minutes or freezer for 10 minutes.
- Bake at 375 degrees for 9 minutes. The cookie will give a bit under a fingerprint and won’t be completely firm.
- Allow to cool completely.
- For the cream, just mix everything together! *Start with one teaspoon of matcha powder and make sure it mixes all the way so you can taste before you add another teaspoon to taste. You do not want to add too much–it can end up a disaster.
- I popped my cream into the freezer, mixing bowl and all, for about 10 minutes so that it would be easier to handle.
- Once the cookies are cool you can spoon or spread the cream on the cookies or fill a piping bag (or a ziplock bag with a corner cut off). I like to use a piping or ziplock bag because you can squeeze a dab in the center and then use the second cookie to spread it evenly in the sandwich.
- Enjoy so much!
Verdict: These were fantastic, if I do say so myself. The cream is a little soft when its been sitting at room temp awhile, so I’m thinking after a night in the fridge in an airtight container these will be the perfect consistency. Also, this experience has taught me that even old matcha is useful for baking–the flavour still pleasantly shines through.