I love ‘Melting Moments with Lemon Cream’. I bet you do, too. If you love Matcha, these ‘Matcha Melting Moments’ must be irresistible. I normally use Custard Powder to make regular Melting Moments, but, for these Matcha Melting Moments, I used Corn Starch because I didn’t want to add yellow colour to the cookies. You can sandwich any cream of your choice, but I believe White Chocolate flavour is most suitable. Today I made Matcha White Chocolate Cream with Butter. Absolutely delicious.
24 Pairs (48 Cookies)
250g Butter *softened
1/2 cup Icing Sugar *about 60g
1 tablespoon Matcha Powder
1/2 cup Corn Starch
1 teaspoon Vanilla Extract
1 & 3/4 cups Plain Flour *add extra if too soft
Matcha White Chocolate Cream
80g White Chocolate *chopped
1 teaspoon Matcha Powder
- Preheat oven to 160℃. Line 2 baking trays with baking paper.
- Mix softened Butter, Icing Sugar, Matcha Powder, Corn Starch and Vanilla until smooth and well combined. Add Plain Flour and mix well. Use your hands to bring the dough together in the bowl.
- Divide the dough in 4 even portions. Divide each portion into 12 balls. Roll each ball into a 5-6mm thick disc, place on the prepared trays, and make a pattern using a fork.
- Bake for 15 to 20 minutes, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.
- To make Matcha White Chocolate Cream, place White Chocolate in a heat-proof bowl. Heat in the microwave or over simmering water in a saucepan, and melt until smooth.
- In a separate bowl, beat softened Butter, add the melted White Chocolate and Matcha Powder, and mix well. Cool in the fridge, stirring occasionally, until firm enough to spread on the biscuits.
- Place heaped teaspoonful of Cream on a cookie and sandwich together. Set aside at a cool place until Matcha White Chocolate Cream is firm.