Updated: Feb 29
This is my 3rd and final Oreo new flavor challenge. Oddly enuff, this is also my 3rd attempt at making this recipe. I guess I finally managed to get it right. The 1st attempt was a disaster with the cookie dough going outta shape during the final bake. The cookie didn't bake to the texture and shape which I want during the 2nd attempt. I kinda contemplate where did I go wrong; I wasn't ready to give up tho. Ultimately, my persistence had led me to the success of this recipe.
I used baking soda instead of baking powder and I allow the cookie dough thaw to room temperature before wacking into the oven. I also used a combination of 3 types of sweeteners instead of the traditional brown sugar. By doing so, indeed add new depth and structure of the cookies.
I don't know why, but matcha and white chocolate somehow go so well together. But I wasn't done with just that; I can't help but add anko buttercream as the filling. Everything kinda balances out in the end without overpowering one another. I love how crispy on the outside and soft and fudgy these cookies are. That's how cookies suppose to be. Anyway, I hope you will give this recipe a try.
(Make 10 sandwich cookies)
Azuki Beans, 150g
Sea Salt, Pinch
Egg Whites, 37.5g
Cream Of Tartar, 1/8 TSP
Granulated Sugar, 16.5g + 75g
Unsalted Butter Diced Softened, 113.5g
All Purpose Flour, 218g
High Quality Matcha Powder, 20g
Baking Soda, 1/2 TSP
Sea Salt, 1 TSP
Brown Cane Sugar, 134g
Blackstrap Molasses, 12g
Granulated Sugar, 104g
Unsalted Butter Room Temperature, 167g
Eggs Lightly Beaten, 60g
High Quality White Chocolate Chips Preferably Valrhona, 214g
Baking Tray Lined With Parchment Paper
Hand Mixer / Stand Mixer
Prepare the anko.
Soak azuki beans in water overnight.
*Make sure to fully submerge the beans with water.*
Drain and wash the azuki beans thoroughly under running water.
Transfer into a sauce pot.
Add water to about 2 inches above the beans.
Turn on the heat to medium high and bring it to a boil.
Once it comes to a boil, turn off heat and cover.
Let it stand for 5 mins.
Drain off water and return the beans back into the pot.
Add just enuff water to fully submerge the beans.
Bring it to a boil under medium-high heat.
As soon as it comes to a boil, turn the heat down to medium-low.
Allow it to simmer for about 1 hr or until the beans are soft enuff to mush by your fingers.
*You may need to keep adding water as the water will evaporate fast, so do keep an eye.*
Once the beans are soft enuff, add in salt and stir constantly until most of the liquid has evaporated.
Remove from heat and set aside to cool completely.
*I didn't add any sugar to the anko as the buttercream is already sweet enuff.*
Prepare the anko buttercream.
In a large mixing bowl, add egg whites and cream of tartar.
Using a hand mixer, whisk until soft peaks form.
Add in 16.5g of sugar.
Whisk until the sugar has dissolved.
In a sauce pot over medium heat, add water and 75g of sugar.
Bring it up to a temperature of 120 degrees celsius or 250 fahrenheit.
If you do not have a candy thermometer, keep an eye on the sugar syrup.
As soon as the edges start to turn light amber, immediately remove from heat.
*Do not stir the sugar mixture, instead, swirl the sauce pot until the sugar has dissolved.
Using a pastry brush soaked with water to brush down the side of the pot to prevent crystals from forming.*
Gradually and slowly pour in the sugar syrup while still whisking on medium speed.
Continue whisking till stiff peaks form.
The meringue should be thick and glossy.
*Wait for the meringue to come down to room temperature.*
Add in the butter and whisk to combine well.
Measure the buttercream, you should have about 150g.
Add in anko and continue whisking until well combine.
*If you do not have 150g of buttercream, maybe more or less, adjust the amount of anko.
The anko should have the same weight as the buttercream.*
Cover with cling film and let aside in the fridge until ready to use.
*It can keep in the fridge up to 5 days.*
Prepare the matcha cookie.
In a large bowl, add flour, matcha powder, baking soda and salt.
Stir to combine well.
In another bowl, add brown sugar, molasses and granulated sugar.
Mix to combine well.
In another large mixing bowl, add butter.
Cream butter using a hand mixer or a stand mixer with paddle attachment.
Cream until it resembles a mayo texture.
Add in the sugar mixture and egg.
Continue mixing until well combine.
You should have a smooth mixture with no large lumps.
Sieve in the flour mixture in 2 portions.
Mix until the flour mixture is fully incorporated.
*Make sure no lumps.*
Lastly add in the white chocolate chips.
Give it a final mix to combine well.
Cover with cling film and set aside in the fridge for 30 mins.
Preheat oven to 160 degree celsius or 325 fahrenheit.
Prepare 2 baking trays lined with parchment paper.
Scoop 40g of cookie dough and roll into a ball.
Place onto the baking tray.
Repeat the process for the remaining cookie dough.
*Leave about 1.5 inches of spaces between the cookies.*
You may have to bake the cookies in batches and you should have 20 cookies.
*Allow the cookie dough balls thaw to room temperature before baking.
You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight and at room temperature before baking.*
Wack the cookies into the oven and bake for about 18 to 20 mins or until the edges start to brown.
Remove from oven and let cool for about 15 mins before transferring onto a wire cooling rack to cool completely.
Assemble the sandwich cookies.
Allow the anko buttercream to thaw to room temperature.
Transfer the buttercream into a piping bag with a normal tip.
Place the cookie on a working surface, bottom side up.
Pipe the buttercream in a spiral motion from the center of the cookie towards the outer edge.
Sandwich the cookies.
Repeat the process for the remaining cookies.