Matcha Monster Sandwich Biscuits
Why this recipe works
- Tea balances the sweet centre: Matcha gives the biscuits a gentle bitter note that keeps the sweet cream cheese filling and chocolate decoration from tasting one-dimensional.
- Crisp edges, soft filling: A thin baked biscuit gives structure around the creamy centre. Cooling both halves before filling keeps the layers distinct at assembly.
- Lemon without a loose filling: Finely grated lemon zest brings a fresh citrus aroma to the cream cheese without adding juice that would loosen the filling.
Get the most out of this recipe
Ingredient notes
- Break up matcha clumps: Rub out any visible matcha lumps before mixing it with the flour. Even distribution gives the dough a consistent green colour instead of concentrated bitter specks.
- Keep the cream cheese full-fat: Use the specified full-fat cream cheese. Drain any surface liquid before mixing so the filling stays thick enough to spread.
- Choose pure matcha powder: Use pure matcha powder so the tea strength and measured sugar remain consistent. A sweetened drink mix has a different composition.
Texture tips
- Stop when the dough comes together: Stop working the dough once the flour disappears. Excess mixing and repeated rerolling make the baked biscuits tougher.
- Judge the green biscuits by their edges: Look for firm edges and a dry top rather than waiting for a dark golden colour. Heavy browning dulls the matcha colour and makes the thin edges taste bitter.
- Keep the rounds evenly thick: Roll the dough to the stated thickness throughout. Uneven rounds bake at different speeds and make the filled sandwiches sit crookedly.
Make-ahead tips
- Fill close to serving for crispness: If the components are prepared ahead, keep the cream cheese filling refrigerated and fill only completely cold biscuits. Moisture gradually softens the biscuit once it is sandwiched.
- Bring out a small plate at a time: Keep the remaining filled biscuits covered in the fridge while serving a small batch. The chocolate eyes stay firmer when chilled, and the original room-temperature limit still applies.
- Protect the chilled eyes: Pack the filled biscuits flat in a covered container and keep them chilled. Stacking can smear the eyes and squeeze out the soft filling.
Equipment you'll need
Ingredients
Biscuits
Filling and eyes
Instructions
- Reserve 30 g icing sugar for the filling, then beat the remaining 70 g with the butter until smooth. Beat in the egg, then mix in the flour and matcha to form a soft dough.
- Flatten the dough between sheets of baking paper and chill for 30 minutes. Heat the oven to 170°C (340°F) and line 2 baking trays.
- Roll the dough between the paper to 5 mm thick and cut out 24 rounds, about 6 cm wide, rerolling the scraps. Arrange on the trays with small gaps.
- Bake for 12–14 minutes, rotating the trays halfway, until firm at the edges and dry on top. Cool on the tray for 5 minutes, then on a rack for 20 minutes until completely cold.
- Finely zest the lemon and mix the zest into the cream cheese with the reserved icing sugar. Spread across the flat sides of 12 biscuits and sandwich with the remaining biscuits.
- Melt the chocolates separately in dry bowls over barely simmering water, keeping the bowls above the water. Pipe white chocolate eyes onto the top biscuits, add dark pupils and chill for 15 minutes to set.
Recipe notes
Tips
- Do not taste raw dough; wash your hands and utensils before preparing the uncooked filling.
- Use 2 trays about 30 × 40 cm so the 24 biscuit rounds have room to spread slightly. Arrange the filled biscuits in a single layer to protect the chocolate eyes.
Substitutions
- Replace the lemon zest with orange zest for a sweeter citrus filling.
Storage
- Refrigerate up to 2 days
- Refrigerate in a covered container at 4°C (40°F) or below for up to 2 days. Serve in small batches and discard after 2 hours at room temperature. If the biscuits soften in the fridge, serve them chilled as soft sandwich biscuits; do not rebake the cream-cheese filling.
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Recipe overview
- Servings: 12 pieces
- Yield: sandwich biscuits
- Total time: 1h 55min (45min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Eggs Gluten Milk Wheat
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