Matcha chocolate sandwich cookies, with a crispy texture and a delicate, smooth filling, leaving an endless aftertaste.

65 grams of unsalted butter should be softened in advance, and then slightly pressed and mixed evenly with a spatula.

Sift in 45 grams of powdered sugar and mix evenly with a spatula.

Add 25 grams of whole eggs at room temperature, and continue to mix evenly with a spatula. It can be added in 3-4 times, mixing evenly each time before adding more.

Mix until fully combined.

Sift in 110 grams of cake flour, 10 grams of almond flour, and 6 grams of matcha powder.

Continue mixing evenly with a spatula.

Mix until the color is uniform and it comes together into a ball.

Knead into a dough and place it on parchment paper.

Roll out with a rolling pin into 2mm thin sheets, and put in the refrigerator to freeze for 10 minutes to set.

Take out the frozen shaped dough, cut out shapes using a mold, and if the dough has softened, freeze it for a while longer.

Place the cut-out shaped cookies on a high-temperature resistant mesh silicone baking mat.

Preheat the oven to 150°C, then bake for 10 minutes.

After the cookies are baked, take them out and let them cool for later use.

While letting the cookies cool, let's make the filling by putting 20 grams of light cream and 10 grams of corn syrup together and heating them over a double boiler.

After the liquid is a bit hot, add 50 grams of chopped white chocolate and stir until melted and well combined.

Then add 15 grams of unsalted butter, and continue to stir until evenly melted.

Finally, add 3 grams of matcha powder.

Stir until the color is uniform and the liquid is smooth.

Put into a piping bag and refrigerate for 10-30 minutes for later use.

Squeeze the filling onto the cooled cookies.

Two pieces of cake sandwiched together.

Matcha chocolate sandwich cookies, done O(∩_∩)O

The cookies are crispy in texture, and the chocolate filling is smooth and delicate.

The chocolate and matcha with moderate sweetness bring a feast for the taste buds.