Matcha and red bean paste cookies

Matcha and Red Bean Paste Cookie Sandwiches

These sweet and sour buttercream cookies are a delicious classic combination of matcha and red bean paste, a flavor everyone loves.

Ingredients (for about 8 cookies):

• 4 g of matcha
• 40 ml of crème fraîche (40-47% fat)
• Wasanbon sugar (or powdered sugar)
• A pinch of rice oil (or salad oil)
• 30 g butter (unsalted)
• 40 g soft flour
• 90 g red bean paste (or koshian)

Preparation :

1. Sift the matcha through a tea strainer before using.
2. Let the butter come to room temperature.
3. In a bowl, mix the crème fraîche, sugar, salt and rice oil using a whisk until emulsified.
4. Sift the flour (and matcha) into the mixture and gently mix with a rubber spatula until smooth.
5. Place the dough in a pastry bag with a star tip and press it onto a baking sheet lined with parchment paper, forming circles 4 to 4.5 cm in diameter (repeat twice starting from the center).
6. Bake at 150°C for 20 minutes, then leave to cool on a rack.

For the cream:

1. Knead the butter with a rubber spatula until it becomes creamy.
2. Add the red bean paste and mix well.
3. Spread a spoonful of this cream on the back of a biscuit and cover with another biscuit.
4. Repeat for the other cookies and place them in the refrigerator for 30 minutes.

Matcha and Pistachio Cookies

A delicious and visually appealing combination, where the green color of matcha blends harmoniously with pistachio, adding both crunch and flavor accent.

Ingredients (for about 25 cookies):

• 6 g of matcha
• 60 g butter (unsalted)
• 25 g white chocolate
• 80 g soft flour
• 20 g Wasanbon sugar (or powdered sugar)
• 25 g of almond powder
• 30 g of roasted pistachios, unsalted and peeled

Preparation :

1. Sift the matcha through a tea strainer before using.
2. Let the butter come to room temperature.
3. Preheat the oven to 150°C.
4. Finely chop the white chocolate, either using a food processor or by hand.
5. In a bowl, knead the butter then add the sugar and salt. Mix well.
6. Sift the flour, matcha and almond powder into the butter mixture, then add the chopped white chocolate and mix with a rubber spatula.
7. Knead the dough well until it is smooth. Then add the pistachios and mix gently.
8. Form a sausage of dough 3 to 4 cm in diameter, wrap it in plastic wrap and place it in the refrigerator for at least 2 hours.
9. Cut the black pudding into 1 cm thick slices and place them on a baking sheet covered with baking paper.
10. Bake at 150°C for 18 to 20 minutes, then leave to cool.

These matcha and pistachio cookies are not only delicious but also perfect for adding a touch of elegance to your snacks.