Matcha YoYo’s


Long time no “see”, sorry I tend to go missing during assessment periods at Uni. However, now those pesky exams are done for the year, I am back! To express my apologies I offer you a recipe for Matcha (green tea) Yoyos. These are buttery, crumbly and oh so sinful.

I fell in love with these cookies from the  first time I tasted a lemon melting moment, so imagine my excitement when I saw on Masterchef the other year when contestant, Julia Taylor, made the best melting moments the judges had ever tasted. I vowed then and there to make them someday. So, when my friend invited us over for ramen, I decided to adapt the recipe into making Matcha Melting Moments (Yoyos)  to keep with the Japanese theme.


Julia’s recipe is amazing as it is, but I had to adapt it to make it matcha. So basically all I did was add some matcha powder to the cookie dough, swapped the buttercream and jam filling to a matcha cream cheese filling. Also, since I was bringing these for sharing I reduced the size of each cookie to about what I consider to be “normal“ size. Julia’s ones were gigantic; I think my eyes would have liked the idea of that but my tummy would protest. I personally think these are too rich to consume in large portions.

I reckon these are almost too cute to eat, which makes them a perfect gift for any occasion. Enjoy 🙂


Matcha Melting Moments (Yoyos)

Adapted from:

Yields: approx. 16 standard sized cookies



180g unsalted butter

60g icing sugar, sifted

60g custard powder

1 teaspoon baking powder

180g plain flour

2 tbsp matcha powder (I love this stuff, so I tend to add more than this)

Filling: (note this makes more filling than necessary)

250g pack of cream cheese

1/4 cup of butter

3 tbsp of matcha powder (once again, put in as little or as much as you prefer)

Sifted icing sugar to taste (I find that the suggested amount of 5 cups to be way too sweet, so I just tasted as I went)

A little milk (to help get it to the right consistency)

1. Preheat oven to 180°C. Line two oven trays with baking paper.

2. For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 20g balls, place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 16-18 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.

3. For the matcha cream cheese frosting, beat cream cheese, butter, milk and matcha powder together until smooth and fluffy. Add the icing sugar in multiple additions to taste.

4. To assemble, pipe the filling in a circle onto one half of the cookie, this will be the base. Gently press another half onto the frosted base (careful they do crumble extremely easily). Dust with icing sugar before serving.

Note: Sweetened red bean (azuki beans) works very well with matcha, so if you are interested pop a few sweetened red beans in.

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