Oatmeal sandwich biscuits with matcha cream

Cooking time: 40 minutes
Servings: 6
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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.