Here is one of the 56 creations in Lickerland: Asian-Accented Desserts by Jason Licker, available at www.jasonlicker.com
Skill level: beginner
Prep time: 5 hrs
Cooking time: 15–20 mins
Yields: 30–40 portions
- 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
- 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.
- 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.
- 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.
- 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.
- Add the butter and blend until emulsified. Pour into a small container and reserve until set.
- 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.