Matcha Oreos

• Matcha Sable
• 200 grams Butter (Cut Into Small Square, Ice Cold)
• 120 grams Almond Flour
• 40 grams Icing Sugar
• 40 grams Eggs Yolks
• 2 grams Salt
• 340 grams All Purpose Flour
• 20 grams Matcha Powder (Ceremonial Grade)
• Milk Chocolate Ganache Filling
• 84 grams Heavy Cream
• 11 grams Glucose or Corn Syrup
• 212 grams Milk Chocolate (I prefer Valrhona 40% Jivara Lactee Milk Chocolate)
• 7.5 grams Butter (Room Temperature)

1. In a stand mixer, mix all the ingredients until they are just combined.
2. Remove, wrap in plastic and chill in the refrigerator for 2 hours.
3. On a lightly floured surface, roll out the dough to a thickness of 0.5cm (0.2 inch). Cut with a ring cutter with a diameter of 3.81cm (1.5 inch).
4. Place the cookies on a lined sheet pan and bake at 155C (311F) just until color starts showing on the edges and the bottom, about 25 minutes.
5. Remove from the oven and set aside to cool at room temperature.
6. In a small-sized saucepan, boil the cream and glucose. Slowly pour the hot mixture over the chocolate and emulsify with either an immersion blender or spatula.
7. Add the butter and blend until emulsified.
8. Pour into a small container and reserve aside until set.
9. Place the milk chocolate ganache in a piping bag with a star tip and begin making your Matcha Oreos.

sablue, butter, flour, icing sugar, eggs yolks, salt, flour, matcha powder, milk chocolate, heavy cream, glucose, milk chocolate

Taken from food52.com/recipes/75256-matcha-oreos (may not work)