Makes 28 cookies 

Recipe from http://themoonblushbaker.com/ | Cookies from Pierre Hermes 

Ingredients

Sable

• 230g plain flour
• 40g corn flour
• 40g  dutched cocoa
• 250g soften unsalted butter
• 100g icing sugar
• 3 egg whites

Green tea ganache

• 500g white chocolate
• 350ml cream
• 1tbsp matcha powder
• 25g butter
• Black sea salt flakes
• Roasted black and white sesame seeds (optional)

Method

1. Pre heat oven to 180C. Line two baking trays with baking paper.
2. Sieve the flour, corn flour and cocoa. Set aside
3. In a stand mixer with the beater attachment, cream the butter to light and fluffy. This will take about 4 mintues. After sieve in the icing sugar and carefully increase the speed on the stand mixer to combine with the butter. This final mixture should be almost white and very fluffy by the end.
4. Beat in egg whites to combine. After on a low speed add flour, corn flour and cocoa mixture until just combined to a soft dough.
5. Fit a piping bag with a large star nozzle. Place some of the dough into the piping bag and pipe 2 to 3 small star dots next to each other on the baking tray. This makes one half of a cookie. Repeat with all the dough. Bake in oven for 10-12 mintues. Leave them to harden on the tray until completely cool.
6. At this time prepare the ganache. In  small sauce pan bring cream to the boil. Pour cream slowly in to the white chocolate while stirring at the same time to emulsify the two. Keep stir until combined. Stir in green tea powder until complete combined. Set aside in fridge to set.
7. Once ganache is firm spread a small amount on the flat side of one cookie. Sprinkle with black salt or roasted sesame seeds. Pair up with another one and press together to form one cookie. Store in a air tight container.