Oatmeal sandwich biscuits with matcha cream
Cooking time: 40 minutes
Servings: 6
Ingredients
- 3/4 glass (120 g) of Oatsmith instant oatmeal
- 1/2 glass (80 g) of flour
- 1/4 glass (40 g) of coconut sugar
- 1 tsp of vanilla sugar
- 1/4 tsp of raising agent
- a pinch of salt
- 3 tbsp of syrup (agave, date, maple, etc)
- 1/4 glass (40 g) of molten coconut butter
- 2-4 tbsp of water
- For filling:
- 100 g of cream cheese
- 1 ½ tsp of matcha powder
- 2 tbsp of sugar
- 1 tbsp of almond milk
Cooking instructions
- 1 Heat the oven to 180 °С and put a piece of baking parchment onto the baking tray.
- 2 Mix the oat, coconut sugar, vanilla sugar, raising agent, and salt in a bowl. Whisk the mix.
- 3 Add maple syrup, coconut butter, vanilla extract, and water, 1 tbsp each, and stir until you get a smooth and thick dough.
- 4 Split the dough into 12 balls of the same size. Put the dough onto the tray at a sufficient distance from each other and press them slightly.
- 5 Bake in the oven for 13-15 minutes or until the edges become brown. Take the tray out of the oven and let the cookies cool.
- 6 Mix cream cheese, matcha, and sugar in a large bowl and whisk them well. If the cream is too thick, add some milk.
- 7 Put the filling onto one cookie and cover it with another one. Repeat with all of the remaining cookies. Put into the freezer for 10 minutes.
