recipe | white chocolate & condensed milk cookies with matcha ganache
White chocolate. Condensed milk. Matcha. Need I say more?
When I first saw Raspberri Cupcake’s recipe for three-ingredient-super-easy-condensed-milk-cookies, my interest was already piqued. Three ingredients? The lazy in me stirred. Condensed milk? The fatty in me rolled out of bed. I’m so there. Somewhere long the way though, I added white chocolate chips, which I know makes it four ingredients but still. C’mon.
The recipe makes a butt load (technical term) of dough. I baked about 30 cookies in my first batch a couple of weeks ago, and froze the rest of the dough. It freezes well, and takes a few hours to defrost but voilà, once defrosted, all you have to do is bake!
So yesterday, I baked the remaining dough. The reason these cookies have “edges” and actually, kind of look like scallops, is because I simply cut chunks from the defrosted log of dough. I didn’t make little lumps with my hands. If you prefer little round cookies, just roll the dough into balls before baking.
To keep things interesting (but dammit, my ingredient list is now up to seven), I decided to make some matcha ganache, squish it between the cookies and make these pseudo melting moment, sweet burger looking things.
Advice on eating these: split them open like an Oreo, lick the ganache, eat the biscuits.
|White chocolate & condensed milk cookies with matcha ganache
|Cookies (original recipe from Raspberri Cupcakes)
400g slightly salted butter, softened
1 can (395g) condensed milk
4 cups (500g) self raising flour
White chocolate chips (to be honest I don’t remember how much I used, as I poured choc chips into the dough from a larger bag)Matcha ganache
150mL thickened/heavy cream
60g white chocolate, chopped finely
1 tsp good quality matcha powder
- You need to make the ganache at least three hours before using. Place the chopped chocolate in a bowl. In a separate pot, bring the cream to boil. Pour the boiled cream over the chocolate – let sit for a minute for the chocolate to melt then stir to ensure all chocolate is melted.
- In a tiny bowl, add a small amount of boiling water (a teaspoon to start). Add matcha powder and stir to dissolve, this should make a thick paste. If it isn’t enough water, add more, but don’t add too much as you just want the matcha powder to dissolve.
- Add the matcha paste to the cream mixture and stir through. Cover and refrigerate for at least three hours, or overnight.
- When you’re ready to make the cookies, preheat oven to 180°C/350°F and line two oven trays with baking paper.
- Beat the butter in a large mixing bowl with an electric mixer on high until smooth and fluffy. Add condensed milk and beat until smooth, scraping the sides of the bowl every now and then to ensure it mixes evenly.
- Stir in flour until just combined. The mixture should come together easily as a dough that is soft but still easy to handle with lightly-floured hands. Take care not to overmix or you will make your biscuits tougher.
- Roll 1 inch balls and place on baking tray about 2cms apart.
- Bake until cookies are golden brown – about 12-15 minutes for small cookies and 15-20 minutes for large cookies.
- Remove from oven and let cool before moving onto a wire tray to cool complete. Do not prepare the ganache until the cookies are completely cooled.
- To make the ganache, beat the cream mixture with an electric mixer until thick and fluffy. Be sure not to overbeat.
- Using a piping bag, pipe ganache onto one cookie, and sandwich with another.
- The cookies (with ganache) should be good to keep at room temperature for a couple of days (unless it is very hot or humid where you are). Otherwise you can refrigerate. Personally, I like them refrigerated, gives the cookie a softer texture and it’s almost like a melting moment!
|Makes 20-30 cookies (or up to 60 single cookies).