Matcha Oreo

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

  • About

As a kid, I would eat Oreos by the boxful with a quart of milk on the side. One by one, they would fall and be consumed by me until the entire box was gone. Such is the power of the Oreo. For this recipe, I use incredible top-grade Japanese matcha from Kyoto (but it’s ok to use regular matcha too) 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” butte