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Black Lava-Salted Matcha Oreos

Black Lava-Salted Matcha Oreos

Crunchy dark chocolate cookies with a layer of matcha icing and a light sprinkle of black lava salt. Not overly sweet, these flavors make a lovely pairing!
5 from 3 votes
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Course: Dessert
Servings: 20 sandwiched cookies
Author: Jamieanne | BraveTart


  • For the cookies:
  • 115 g unsalted butter room temperature
  • 100 g caster sugar
  • 3 tablespoons 55g golden syrup
  • ½ teaspoon baking soda
  • slightly rounded teaspoon fine sea salt
  • ¼ teaspoon coconut extract optional
  • 165 g plain flour
  • 35 g Dutch-processed cocoa powder
  • For the filling:
  • 170 g unsalted butter
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt
  • 240 g icing sugar
  • 1 slightly rounded teaspoon matcha powder optional
  • Hawaiian Black Lava Salt to taste (optional)


  • For the cookies: Place butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, then increase speed to medium and beat until light and fluffy, about 5 minutes, pausing to scrape the bowl as necessary.
  • In a separate bowl, sift together the flour and cocoa powder. With mixer running on low speed, slowly add the flour mixture into the butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Turn the mixer off, remove the bowl from the stand mixer and use your hands to knead the dough against the side of the bowl to form a smooth ball (I removed the dough and simply kneaded it with my hands in mid-air!).
  • Divide the dough in half and flatten into disks. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.
  • Preheat oven to 180C (160C fan-forced).
  • Roll one portion of the dough out between two sheets of baking paper to 3mm thick. Cut out rounds using a 5cm (approximately) cookie cutter (I stamped my rounds with a cookie stamp after cutting).
  • Note that I needed to differ from the recipe here. The raw dough was too soft to transfer from my cutting area to the baking sheet. I needed to chill the dough in the freezer for 5-10 minutes before I could transfer the cut dough without it becoming misshapen.
  • Arrange the cut rounds of dough on a baking paper-lined baking sheet, leaving approximately 1cm between cookies. Gather the scraps, knead, re-roll, and cut as before. Repeat with all the remaining dough. Keep in mind, you may need to chill the rolled dough before cutting if you find it is too soft.
  • Bake until the cookies are firm and dry, about 10-15 minutes (careful not to over-bake, as they are thin and can burn easily). Cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool completely before filling. Fill immediately or store in an airtight container for up to 1 week at room temperature.
  • For the filling: Before making the filling, flip half the chocolate cookies upside down so they can be filled immediately after preparing the filling, as it will quickly set. Keep the other half in reserve.
  • Sift together the icing sugar and matcha powder in a medium bowl. Set aside.
  • Place butter in a small saucepan and set over medium heat. Melt completely and bring to a simmer, stirring with a heat-resistant spatula, while butter hisses and pops. If the butter starts to brown, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.
  • Add vanilla and salt, followed by the icing sugar mixture. Mix on low to combine, then increase speed to medium and beat until creamy and soft, about 5 minutes.
  • Transfer to a piping bag fitted with a 1.3mm (approximately) tip and immediately pipe the filling onto the upside down cookies. This icing will set very quickly, so you cannot make it in advance! Use approximately 1 tablespoon per cookie, sprinkle over a few flakes of the black lava salt and immediately top with a reserved cookie, gently squashing it down against the filling until it reaches the edges.
  • Let the cookies set for about 30 minutes before enjoying. Store in an airtight container for up to 1 week at room temperature, 1 month in the refrigerator, or 3 months in the freezer. Let chilled cookies come to room temperature before serving.


The yield of this recipe depends on the size of cookie cutter you use; obviously smaller cutters will make more cookies, but you'll also need to lower the baking time for smaller cookies. I used a 5.5cm cutter, baked them for 11 minutes and got about 2 dozen sandwiched cookies.
I was all out of golden syrup so I substituted with malt syrup.