Warawara thumbprint cookies

Studio Ghibli Inspired Bakes

Here’s another Studio Ghibli Inspired bake. These cookies are a twist on the basic thumbprint cookies and feature Warawara from The Boy and the Heron. The matcha cookies are filled with a delicious white chocolate ganache filling. The two flavours pair perfectly together.

Thumbprint cookies are simple to make. Its name comes from the fact that you use your thumb to make an indent in the cookie. These are generally filled with jam but I think a white chocolate ganache tastes much better. With the cute Warawara, they’re bound to be a crowd pleaser.

Ingredients

Thumbprint cookies:

113g unsalted butter, room temp
30g granulated sugar
40g brown sugar
1 egg yolk, room temp
1 tsp vanilla extract
140g flour
8g corn starch
9g matcha powder
1/4 tsp salt

White chocolate ganache filling:

35g white chocolate
19g heavy cream (whipping cream, 35%))
optional: white food colouring

Decoration:

royal icing – black & red

Equipment

Digital food scale
Hand mixer
Mixing bowl
Baking pan
Parchment paper or silicon mat
Small pot
Spatula
Piping bags

Steps

This recipe makes 12 cookies.

In a large bowl, combine butter, brown sugar and granulated sugar. Beat until it becomes smooth and creamy.
Add the egg yolk and vanilla extract. Mix until it’s combined.
Add the dry ingredients (flour, matcha powder, corn starch, and salt). Mix until a dough forms and there are no more visible signs of flour.
Divide the dough into 12 1 tbsp large balls.
Flatten each ball into a round disk using the base of a glass or the palm of your hand.
Press your thumb into the cookie to form an indent. This will be Warawara’s body. Then using a chopstick or something similar, make smaller indents for the arms and lefts. Repeat this processs for the rest of the cookies. Warawara comes in a variety of sizes so don’t worry if they aren’t all identical. The cookies puff up slightly when baking so make the indents deep.
Chill the cookies for 30 minutes.
Bake the cookies at 350F (177C) for 10-12 minutes.
Transfer the cookies to a wire rack to cool then start working on the white chocolate ganache.
Set up a double broiler: Grab a pot and fill it with some water. Place a bowl over top. Make sure the base of the bowl doesn’t touch the water.
Place cream and white chocolate in the bowl. Bring the water to a simmer and heat the white chocolate until it melts, stirring occasionally.
Optional: add white food colouring to the ganache.
Transfer the ganache to a piping bag and fill each cookie.
Let the white chocolate ganache set for 5-10 minutes then draw on a face using royal icing.