East meets west.
This recipe was born out of inspiration from a gorgeous cookbook- Japanese Patisserie by James Campbell. His book is packed with beautiful photographhy and mouthwatering confections. There are a few notes to this recipe: first, the dulce de leche filling can be store-bought or homemade. Secondly, the blueberry and mango dust is created by pureeing freeze-dried blueberries and freeze-dried mangos to find powder. Throw them into the food processor and just let run for a minute.
226 grams butter, softened
150 grams granulated sugar
4 egg yolks
5 tablespoons matcha powder
200 grams all-purpose flour
325 grams cornstarch
2 teaspoons baking powder
2 tablespoons dry milk powder
1/2 teaspoon salt
On the sidelines:
3 tablespoons green tea
Dulce de leche, for filling
Blueberry powder, for dusting
Mango powder, for dusting
Preheat the oven 325 and line a cookie sheet with parchment paper or a Silpat.
In the first bowl, cream together the ingredients for five minutes.
Add the second bowl to the first bowl and continue to cream for an additional two minutes.
Whisk together the dry ingredients in the third bowl and add into the first bowl.
Add in the green tea and mix just until dough comes together.
Divide the dough in half and roll each half between two sheets of parchment paper. Slide both sheets of dough onto a cutting board and freeze for thirty minutes.
Remove dough from the freezer and cut out small circles of the chilled dough and place onto the prepared cookie sheet.
Bake until cookies are set, roughly 15 minutes. These cookies should not brown. Let cool.
Once cooled, spread or pipe dulce de leche onto the bottom of one cookie and top with another. Using a fine sifter, dust with mange powder and then with blueberry powder.