The cookies, filled with a generous amount of cream, look incredibly tempting. The outer layer is crisp and crumbly, while the filling is rich and smooth. They're refreshingly cool, like eating ice cream, with the aroma of matcha lingering on your palate – so refreshing! To better recreate the cookie shapes, I used cookie cutters to carve out decorative edges and patterns. If you're making them for yourself, you can use any cookie cutters you have at home. If you don't have any, you can simply cut them into squares and bake them. This time, the buttercream is slightly different; it's made with custard and butter, heated to a thick paste, then mixed with butter and whipped. This results in a smoother, more silky texture than the version made with heavy cream. The "triple matcha" flavor comes from the matcha notes in the cookies and buttercream, plus a layer of matcha ganache in the middle. The smooth cocoa butter is infused with the refreshing taste of matcha, leaving a lingering fragrance on your palate.
Materials
#Biscuit section:
butter
90g
Powdered sugar
60g
Salt
1g
matcha powder
6g
Egg liquid
45g
Cake flour
160g
almond powder
30g
#Matcha Butter Cream:
milk
135g
yolk
3
Fine sugar
20g
butter
180g
matcha powder
6g
#matchaganache:
Whipping cream
35g
White chocolate
65g
matcha powder
6g
Pistachio Crumbles
Appropriate amount
How to make this super popular homemade matcha butter cookies
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