This recipe is kindly hosted on our blog by desserts and matcha masterchef Jason Licker. Follow Jason on Instagram! This recipe is just one of fifty-six creations in "Lickerland: Asian-Accented Desserts" available on


Matcha Oreos recipe by Jason Licker 

For this recipe, we recommend using our Premium Culinary Grade Matcha and Valrhona’s 40% Jivara Lactee for an earthy, tannic and sweet combination that is sublime in taste and texture. If you don’t have a stand mixer, you can use your hands. This is a “cut-in” butter dough, which means you literally cut the butter into the dough until you see little pockets of butter throughout before mixing into a combined mass.


  • 200 gr butter (cut in small cubes, ice cold)
  • 120 gr icing sugar
  • 40 gr almond flour
  • 40 gr egg yolks
  • 2 gr salt
  • 340 gr all purpose flour
  • 20 gr Premium Culinary Matcha

Milk Chocolate Ganache

  • 84 gr heavy cream
  • 11 gr glucose
  • 212 gr Valrhona 40% Jivara Lactee milk chocolate
  • 7.5 gr butter (room temperature)


Matcha Sablè

  1. Preheat oven to 155C (311F)
  2. In a stand mixer, mix all the ingredients until they are just combined.
  3. Remove, wrap in plastic and chill in the refrigerator for 2 hours.
  4. 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).
  5. 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.
  6. Remove from the oven and set aside to cool at room temperature.

Chocolate Filling

  1. 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.
  2. Add the butter and blend until emulsified.
  3. Pour into a small container and reserve aside until set.
  4. Place the milk chocolate ganache in a piping bag with a star tip and begin making your Matcha Oreos.


Matcha oreo cookies recipe by Jason Licker


  1. To achieve the best green color and flavour for your matcha sablè, you can also use our Master Ceremonial Matcha 
  2. Jason likes to bake at 155C for longer time, so there is no discoloration, instead of at 175C for 10-12 min