As a kid, I would eat Oreos by the boxful with a quart of milk on the side. One by one, they would fall and be consumed by me until the entire box was gone. Such is the power of the Oreo. For this recipe, I use incredible top- grade Japanese matcha from Kyoto (but it’s ok to use regular matcha too) and Valrhona’s 40% Jivara Lactee for an earthy, tannic and sweet combination that is sublime in taste and texture. If you don’t have a stand mixer, you can use your hands. This is a “cut-in” butter dough, which means you literally cut the butter into the dough until you see little pockets of butter throughout before mixing into a combined mass. Let the dough rest, roll out and bake. This is just one of fifty-six creations in Lickerland: Asian-Accented Desserts by Jason Licker available on Www.JasonLicker.com

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