Matcha whoopies
Recipe type: sweet
For the whoopies:
  • 200 g flour
  • 60 g rice flour
  • 100 g sugar
  • 50 g butter
  • 125 g low-fat yoghurt
  • 100 ml rice milk
  • 1 egg
  • 1 pinch of salt
  • 1 ½ baking soda
  • 4 drops of natural vanilla essence
  • 2 tbsp black sesam seed
For the cream:
  • 1 tsp matcha powder
  • 250 g mascarpone cheese
  • 1 tbsp honey
  • 2 tbsp icing sugar
  1. Pre-heat oven to 180 ˚C / 350 ˚F .
  2. Cream the eggs and sugar together using a whisk until really light, thick and fluffy, add the melted butter and beat well until incorporated.
  3. Add yoghurt, rice milk, a pinch of salt and the vanilla essence. Stir well.
  4. In another bowl combine the flours with the baking soda. Sift flours into the mixture a bit at time stir well until all the ingredients are well mixed in a smooth and frothy cream.
  5. Cover the baking tray with some parchment paper.
  6. Place the dough into a piping bag fitted with a rounded tip. Holding the bag vertically and close to the baking sheet, pipe the dough in circles of about 2-3 cm of diameter, taking care to keep some distance one from the other.
  7. Sprinkle the surface with black sesame seed.
  8. Bake for 10 minutes at 180 C° / 350 ˚F. Allow it to cool entirely without moving them from the tray.
  9. Meanwhile, cream mascarpone cheese, icing sugar, honey and matcha powder together using a whisk until well mixed in a soft green cream.
  10. Transfer matcha cream to the pastry bag. Pipe cream onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.
Recipe by The Freaky Table at