Matcha Alfajores - The Recipe

Looking for a unique twist on a classic treat? These Matcha Alfajores combine the delicate bitterness of matcha with the sweet, crumbly texture of traditional alfajores. Two tender, matcha-infused cookies embrace a rich white chocolate buttercream filling, finished with a vibrant matcha glaze and crunchy pumpkin seeds. This recipe will guide you through creating these elegant and flavorful cookie sandwiches.

Ingredients

• 75 grams Butter
• 90 grams Flour
• 20 grams Corn Flour
• 35 grams Icing Sugar
• 5 grams Matcha Powder
• 1.5 grams Salt

Method:

1. Mix the butter, flour, and corn flour until the mixture has a sandy texture.
2. Add the icing sugar, salt, and matcha powder. Mix well.
3. Wrap the dough with cling wrap and chill in the fridge for 24 hours.
4. The next day, remove the dough from the fridge and roll it between two baking sheets.
5. Cut the dough into the desired shapes.
6. Place the dough on a baking tray lined with a Silpat, then bake at 170°C for about 10 minutes.

White Chocolate Buttercream

Ingredients:

• 210 grams Unsalted Butter
• 350 grams Tulip Chocolatier White Compound Coins (melted)
• 4 grams Vanilla Essence
• 1 gram Salt

Method:

1. Beat the butter until fluffy.
2. Add the melted white chocolate, then add the vanilla essence and salt.
3. Switch to a whisk attachment and whisk the buttercream until fluffy.

Topping:

• Tulip Easy Glaze Matcha
• Pumpkin Seeds (Chopped)

Assembly:

1. Sandwich the cookies with the white chocolate buttercream, leaving the middle part free for Tulip Easy Glaze Matcha.
2. Roll the sides of the sandwich in chopped pumpkin seeds.