Recipe: Matcha Oreos

Recipe: Matcha Oreos

Award-winning pastry chef Jason Licker shares some of his Asian-accented desserts from his new cookbook

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Foodie  Foodie  on 4 Apr '17

Here is one of the 56 creations in Lickerland: Asian-Accented Desserts by Jason Licker, available at

Skill level: beginner

Prep time: 5 hrs

Cooking time: 15–20 mins

Yields: 30–40 portions


Matcha sablés:

  • 200g butter, cut into small cubes, ice cold
  • 120g icing sugar
  • 40g almond flour
  • 40g egg yolks
  • 2g salt
  • 340g plain flour
  • 20g matcha powder (ceremonial grade)

Milk chocolate ganache:

  • 84g heavy cream
  • 11g glucose
  • 212g Valrhona 40% Jivara Lactee milk chocolate
  • 7g butter, room temperature


  1. Preheat oven to 155°C. In a stand mixer, mix all the sablé ingredients together until they are just combined. Remove the dough, wrap in cling film and chill in the refrigerator for 2 hours.
  2. On a lightly floured surface, roll out the dough to a thickness of 0.5cm. Cut with a ring cutter with a diameter of about 4cm.
  3. Place the biscuits on a lined sheet pan and bake at 155°C just until colour starts showing on the edges and bottom, about 25 minutes. Remove from the oven and set aside to cool at room temperature.
  4. In a small-sized saucepan, boil the cream and glucose to make the ganache. Slowly pour the hot mixture over the chocolate and emulsify with either an immersion blender or a spatula.
  5. Add the butter and blend until emulsified. Pour into a small container and reserve until set.
  6. Place the milk chocolate ganache in a piping bag with a star tip and begin making your matcha oreos: each will consist of 2 sablé biscuits sandwiched with ganache.



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