Soft, buttery, and slightly crisp on the outside, with a hidden Oreo inside. The matcha gives them a distinctive green hue and a delicate tea flavour that pairs beautifully with the sweetness of the cookies. Simple to make yet striking once baked — perfect as a sweet pick-me-up on a gloomy day or as a fun party treat, especially for the upcoming Halloween.
Ingredients:
- 200 g softened butter
- 120 g white sugar
- 50 g brown sugar
- 2 eggs
- 330 g plain flour
- 7 g Moya Matcha Traditional
- 20 g milk powder
- 1 teaspoon baking powder
- Pinch of salt
- c. About 20 whole Oreo biscuits
Preparation
- In a large bowl, cream together the softened butter and both sugars until light and fluffy. Add the eggs and beat well.
- In a separate bowl, combine the flour, matcha, milk powder, salt and baking powder. Add the dry ingredients to the wet mixture and stir until just combined into a smooth dough.
- Lightly crush 5–6 Oreos and fold them into the dough.
Shaping and baking:
- Preheat the oven to 180°C. Preheat the oven to 180°C (fan 160°C). Using an ice cream scoop, place portions of dough onto a baking tray lined with baking paper.
- Place a whole Oreo in the centre of each portion, cover with another scoop of dough and smooth the top. Press half an Oreo on top for decoration.
- Bake for about 15 minutes, until golden around the edges and underneath. Sprinkle lightly with salt while still warm.
Itadakimasu! Enjoy!
