1. In the bowl of a stand mixer, cream together the butter, icing sugar, egg yolks, and vanilla bean paste on medium speed until pale and fluffy. Scrape down the sides of the bowl.

2. Add in the plain flour, pistachio meal, and salt. Mix on low speed or pulse gently until a soft dough forms. Divide the dough in two, wrap in plastic wrap, and refrigerate for 3–4 hours, or ideally overnight for the best result.

3. Preheat the oven to 150°C (fan-forced). Line two baking trays with baking paper and set aside.

4. On a lightly floured surface, roll the chilled dough to 3–5mm thickness. Cut into desired shapes using cookie cutters. On half of the cookies, cut a small circle or shape in the centre—these will be the tops. (Tip: a small piping nozzle works perfectly for this.)

5. Arrange on prepared trays and bake one tray at a time for 10–12 minutes, or until the edges are lightly golden. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

6. Place the chopped white chocolate into a small heatproof bowl. In a small saucepan, heat the cream on low heat until it steams. Add in the matcha powder and whisk until no lumps remain. Remove from the heat and pour over the white chocolate. Cover with a plate and allow to sit for a few minutes. Add the butter and stir until smooth and glossy. Allow to cool at room temperature, then refrigerate until slightly firm.

7. Once set, whip the ganache in a stand mixer with the paddle attachment until light and airy, then transfer to a piping bag fitted with a small round tip.

8. To assemble, lightly dust the cookie tops (with the cut-out) with icing sugar. Pipe or spread 1–2 teaspoons of whipped ganache onto the cookie bases, leaving a small border around the edge. Gently sandwich with the tops, pressing lightly so the ganache peeks through the centre. Store in an airtight container at room temperature for up to 1 week.