Chef K's Mini Matcha Magpies

@claudio.a.robles

Magpies, moonpies, sandwich cookies. Whatever you may call them, there’s no denying that they’re one of the yummiest treats out there.

Perhaps you haven’t indulged in one since your mom packed you an oatmeal creme pie for lunch back in elementary school.

We’re about to change that.

Chef K has upgraded the beloved cookie sandwich with her vegan and gluten-free Mini Matcha Magpies. Kourt and her family love these, and so will you. With a creamy filling sandwiched between two soft matcha cookies, what’s not to love?

Learn how to make Chef K’s famous Mini Matcha Magpies below.

@claudio.a.robles

Mini Matcha Magpies

Recipe Type:Dessert

Dietary Info:Gluten-free, Vegan

Serving Size:12 servings

Prep Time:3 hours

Cook Time:11-15 minutes

Total Time:3 hours and 15 minutes

Ingredients:

Filling:
1/2 cup unsalted vegan butter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
1/2 cup Califia Farms Heavy Whip dairy free whipping cream
Pinch of salt to taste

Cookies:
1/2 cup vegan butter, cold
1/2 cup granulated white sugar
1/2 cup brown sugar
1 1/2 teaspoons culinary grade matcha powder
1 “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
2 teaspoons vanilla or almond extract
3 cups gluten-free flour, sifted
1/4 cup Califia Farms Organic Almond Milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons white sugar for rolling before baking

Instructions:

Filling:
1. For the filling, place butter in a large bowl, and beat with an electric mixer until light and fluffy, 2 to 3 minutes.
2. Add sugar, and beat until combined. It will be thick.
3. Add vanilla extract and beat.
4. Add cream, a little at a time, and beat on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.
5. Add a pinch of salt.
6. Transfer to a bowl, and refrigerate for two hours.

Cookies:
1. Preheat the oven to 350° F, and line a baking sheet with parchment paper.
2. Combine the butter, 1/2 cup of sugar, 1/2 cup of brown sugar, and the matcha powder in a mixing bowl, and cream together until light and fluffy.
3. Add in the “flax egg” and vanilla or almond extract, and whip together about 10 more seconds till combined.
4. Add the sifted flour, almond milk, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms.
5. Cover the mixing bowl of dough, and chill in the fridge for three hours or overnight.
6. Remove the dough from the fridge, and use a one-ounce cookie scoop to portion out your cookie dough.
7. Roll into balls between your palms, and then roll in the extra two tablespoons of sugar so that each dough ball is coated.
8. Place the matcha cookie dough balls onto the baking sheet about two inches apart. (They will spread slightly when baking.)
9. Slightly press each dough ball down with your palm.
10. Bake for 11 to 13 minutes until the cookies are lightly browned on the bottom with soft centers. (They will continue baking after being removed from the oven, so the centers should be soft and just cooked.) Important note: Please be careful not to overcook these cookies, as they will crumble and get dry when you assemble the matcha magpies.
11. Remove the cookie tray from the oven and immediately tap the tray on the counter. Let the cookies cool on the baking sheet for five minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
12. Once the cookies have cooled, assemble the matcha magpies by turning one of the cookies upside down and placing a tablespoon of the magpie frosting in the middle of the cookie. Place another cookie on top.
13. After assembling all the matcha magpies, place on a parchment-lined sheet tray, and freeze for at least an hour.
14. Remove from the freezer, and let it sit out for 10 minutes. Enjoy!

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