I immediately popped two more into my mouth after shooting the photos!
Just look at their lovely olive green color matcha filling!!
Feeling really pleased and so happy to share with you this yummy matcha ganache sandwich cookie recipe.
Matcha ganache recipes for cookies are not easy to find, so instead of adapting, I created the recipe to suit the cookies.
My recipe always have the cute element! Actually this one is really easy as I simply used my bear cookie cutters. You can use any other designs or cute cutters you have or prefer. I also tested and made some Rilakkuma versions too! They were just as cute!
I hope you will enjoy baking these kawaii cookies!
After attending a media session with Bosch Singapore, I was selected as one of the few bloggers to receive this Bosch MaxxiMum Kitchen Machine MUMXL40G.
A powerful machine has more than 120 functions, thanks to the wide variety of accessories that includes a 5.4litres stainless steel bowl, silicon stirring whisk, beating whisk, kneading hook, ThermoSafe glass blender, continuous shredder with 4 discs, etc.
BOSCH Home Appliances Singapore
Recipe for butter cookies
(yields about 34-36 cookies) *may vary depending on the type/size of cutters used
- 100g unsalted butter (soften)
- 80g sugar
- 1 egg yolk (medium size egg, mine is about 54g)
- 200g flour
- vanilla bean paste (you can also use fresh vanilla beans or essence)
1. Add butter to your mixing bowl and using the beating whisk, beat the butter mixture at the highest speed until it turns light yellow.
2. Add half the sugar and continue whisking at high speed until the sugar is almost incorporated. Add the remaining sugar and whisk till incorporated.
3. Add in egg yolk and whisk till incorporated. You will have a pale yellow creamy and light mixture.
4. Remove the whisk and knock the whisk on the sides of the steel bowl to remove the mixture on the beating whisk.
5. Change and attach on the silicon stirring whisk.
6. Sieve in the flour.
7. Whisk at medium speed (3) until the mixture comes together and the side of the bowl is clean. Stop and use a spatula or your hands to knead the cookie dough together.
8. Transfer the cookie dough onto a sheet of cling wrap, wrap and roll it into a 1cm thick rectangular block. I prefer not to make it too thick so that it is easier to roll out later on.
9. Set in the chiller for at least 1 hour.
10. Remove the cookie dough from the chiller and let it rest at room temperature for a short while or until you are able to roll out the cookie dough.
11. Roll out a thin sheet of about 3mm thickness. Using cute design cookie cutters, make the imprints and cut out the cookie pieces. Lay them on baking sheet/parchment paper on a baking tray. I used silicon mat here. Pop the whole tray back into the chiller while you wait for your oven to preheat.
12. Preheat the oven to 165-170C.
13. Bake the cookies for about 15mins or until lightly browned. *While baking the first batch, you can work on the second batch of cookies and pop into the chiller as you wait)
14. Remove the baked cookies from the oven and let it cool. Cookies will only be nice and crunchy when they are cool (don’t try eating them while they are still hot!)
Actually these butter cookies are so good on their own too! :) but please do give my matcha ganache cookie filling a try as it taste so good!
Recipe for matcha ganache filling
Absolutely love this green tea chocolate based cookie filling! It was so good I was licking my bowl :P It is a definitely must-try and must-keep recipe!
I can’t wait to make this again!
- 80g white chocolate
- 8.5g good quality matcha powder
- 43.5g whipping cream
1. Break the chocolate into small tiny pieces. Add in the matcha powder.
2. Heat the cream until it just begins to boil (please mix while you are heating the cream). Remove from heat and pour the cream into the bowl of chocolate and matcha powder.
3. Let it sit for about 1min to let the chocolate melt and use a spatula to mix well and ensure that all chocolate bits are melted.
4. You will have a lovely matcha ganche mixture that is of olive green in colour. Set aside to cool under room temperature.
*It is important to use good quality matcha powder as this will ensure that the matcha flavour in the cooking filling that would also balance out the sweetness of the white chocolate.
5. Pair up your cookies (I usually choose the better looking ones to be on top).
6. Transfer the matcha ganache into piping bag with a small round tip.
7. Pipe the matcha ganache filling onto the cookies and replace with other cookie top to make the sandwich cookie.
8. Set the cookies in the chiller for at least 1 hour to set. You can serve them from the chiller, they also taste okay even a few hours after removing from the chiller. Very yummy!
Blog post disclaimer: The Bosch MaxxiMum Kitchen Machine is compliments of Bosch Singapore for this review post. No other monetary compensation was received and all views expressed are my own.