Frozen Matcha Cream Sandwiches

If you’re looking for a refreshing treat that’s both delicious and simple to make, you’ve come to the right place! This Frozen Matcha Cream Sandwiches are perfect for warm days or whenever you crave something sweet. With just a few ingredients, you can whip up these delightful sandwiches that are sure to impress your family and friends.

What You’ll Need for Frozen Matcha Cream Sandwiches

Complete Ingredients List

• 2 tablespoons matcha powder (plus extra for dusting)
• 1 cup all-purpose flour (120 grams)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (113 grams), softened
• 1/2 cup granulated sugar (100 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup heavy cream (240 ml)
• 1/4 cup powdered sugar (30 grams), plus extra for dusting

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, here are some substitutions you can consider:

• For a dairy-free option, use coconut cream instead of heavy cream and vegan butter instead of unsalted butter.
• To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• For a lower sugar option, consider using a sugar substitute in place of granulated and powdered sugar.
• Experiment with different flavors by adding spices like cinnamon or cardamom to the cookie dough.

How to Make Frozen Matcha Cream Sandwiches

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Prepare the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.

Step 3: Combine the Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 4: Shape the Cookies

Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand to form round cookies.

Step 5: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Cream Filling

In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.

Step 7: Assemble the Sandwiches

Once the cookies are completely cool, spread a generous amount of the whipped cream filling on the flat side of one cookie, then top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.

Step 8: Freeze the Sandwiches

Place the assembled sandwiches on a baking sheet and freeze for at least 2 hours, or until firm.

Step 9: Serve

Once frozen, dust the sandwiches lightly with additional powdered sugar and a sprinkle of matcha powder for presentation. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

Serving Suggestions for Frozen Matcha Cream Sandwiches

How to Serve Frozen Matcha Cream Sandwiches

These sandwiches are best served straight from the freezer. Allow them to sit for a minute before serving to make them easier to bite into. You can present them on a decorative platter for parties or enjoy them as a sweet snack anytime.

Perfect Pairings & Toppings

Consider pairing your Frozen Matcha Cream Sandwiches with a cup of green tea or a refreshing iced matcha latte. For added flair, drizzle with chocolate sauce or sprinkle with crushed nuts for texture.

Storing & Preserving Frozen Matcha Cream Sandwiches

Best Storage Methods

Store your Frozen Matcha Cream Sandwiches in an airtight container in the freezer to maintain their freshness. Make sure to separate layers with parchment paper to prevent sticking.

Reheating or Freezing Tips

These sandwiches are best enjoyed frozen. If you need to defrost them, let them sit at room temperature for a few minutes before serving. Avoid reheating as it may alter the texture of the cream filling.

Tips for Perfect Frozen Matcha Cream Sandwiches

Avoid These Common Mistakes

To ensure your Frozen Matcha Cream Sandwiches turn out perfectly, avoid overmixing the dough, which can lead to tough cookies. Also, make sure the cookies are completely cool before adding the filling to prevent it from melting.

Helpful Tricks for Success

For a richer flavor, consider adding a teaspoon of vanilla extract to the cream filling. Additionally, using a cookie scoop can help ensure uniform cookie sizes for even baking.

Fun Variations of Frozen Matcha Cream Sandwiches

Flavor Variations or Recipe Twists

Get creative with your Frozen Matcha Cream Sandwiches by adding different flavors to the cream filling, such as chocolate ganache or fruit-flavored whipped cream. You can also incorporate nuts or spices into the cookie dough for added texture and flavor.

Dietary-Friendly Adjustments

To make your Frozen Matcha Cream Sandwiches vegan, substitute the egg with a flax egg and use plant-based cream and butter alternatives. For gluten-free options, use a gluten-free flour blend in place of all-purpose flour.

FAQs

What If My Frozen Matcha Cream Sandwiches Doesn’t Turn Out Right?

If your sandwiches don’t turn out as expected, check for common issues like overbaking the cookies or not whipping the cream to stiff peaks. Adjustments can be made in future attempts based on these observations.

Can I Prepare This in Advance?

Yes! You can prepare the cookies and the cream filling in advance. Assemble the sandwiches and freeze them until you’re ready to serve.

What Ingredients Can I Swap?

You can swap out the all-purpose flour for a gluten-free blend, use coconut cream instead of heavy cream for a dairy-free version, or replace granulated sugar with a sugar substitute for a lower-sugar option.

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