Matcha cookies stuffed with matcha caramel, cashew butter and granola

Mix oats, cashews, almonds, sesame seeds, chia and matcha powder; add warm honey and melted butter; spread on a sheet tray and bake about 15 minutes.

Blend toasted cashews, white chocolate and a drizzle of oil to a paste for the cashew butter.

Bring heavy cream, milk, vanilla and matcha to a simmer.

Cook the sugar to a caramel, swirl in the hot matcha mixture and cook down a couple of minutes; transfer to a narrow container, add white chocolate and butter, mix well and refrigerate.

In a food processor, smooth out butter, cream cheese, a couple of pinches of salt, matcha powder and sugar; add the egg, then flour and baking soda, and pulse until it comes together.

Turn out, mix in the toasted crushed cashews, and scoop into 65 g portions. The dough keeps refrigerated a few days or frozen.

Six cookies per tray; bake 10 minutes at 350F / 180C.

Press the cookies down a little; stuff with matcha caramel and cashew butter, top with granola and bake 8 to 10 minutes more.

Finish with white chocolate.