BEEHIVE COOKIES WITH MATCHA CREAM
Beehive cookies with Matcha cream is a little twist on classic Czech cookies called Vcely uly. Classic beehives are filled with eggnog filling, but this one is filled with rich Matcha cream.
Servings: 20 cookies
Calories: 150kcal
Equipment
- beehive mold
Ingredients
For the no bake beehive dough
- 150 g ground walnuts
- 200 g confectioner sugar
- 1 tsp cocoa powder
- 1 small egg white
- 1 tsp rum dark
For the base
- 20 round vanilla wafers
For the Matcha cream
- 90 g butter softened in room temperature
- 60 g confectioner sugar
- 1 tbsp Matcha powder
- 1 tbsp rum or milk
For decoration
- 1 tbsp Matcha powder
Instructions
For the no bake beehive dough
- In a medium kitchen bowl, combine all the ingredients for the beehive dough with a wooden spatula. Work the dough also with your hands if it doesn't come well together with the wooden spatula.
- Leave the dough in the kitchen bowl and cover it with food wrap. Let it chill for 30 minutes in the refrigerator. After 30 minutes, the mixture will become easier to handle.
- Dust the beehive cookie mold with confectioner sugar and place a small piece of the dough inside the mold. Remove excess of the dough with your hands. With an index finger, make a hole and gently open the mold to remove the beehive. Repeat until you use all the dough.
For the Matcha cream
- In a medium kitchen bowl, start mixing with hand mixer, soft unsalted butter with sugar until creamy. Matcha powder and mix until combined. At the end add rum/or milk and mix until creamy.
- Place the matcha buttercream in a piping plastic bag without any tip. Cut a 1/4 inch opening and pipe the cream inside the beehives. Pipe also small dollop onto the wafers/linzer round cookie and then place the beehive on top of it. Sprinkle some Matcha powder on the assembled beehives.