PREPARATION METHOD

1. Preheat oven to 180 °C. Line a tray with baking parchment.
2. Beat together the butter and sugar till creamy, then whisk in the egg. In a bowl, mix together the flour, baking powder, aiya Matcha and salt.
3. Gradually add the flour, alternated with the milk, into the butter-and-egg mixture and stir into a smooth dough.
4. Use a spoon to drop dough balls onto the tray and spread out into a circle (Ø approx. 5 cm). Bake the whoopies for 15 to 20 minutes.Take the whoopies from the oven and leave to cool.
5. Bring 300 ml of almond milk and the sugar to the boil.
   In a bowl, mix together the remaining almond milk with the pudding powder. As soon as the milk comes to the boil, add the pudding mix and bring back to the boil. Set aside to cool.
6. Beat the butter till creamy. Gradually stir in the pudding. Stir the mix for another 5 minutes until fluffy in texture. Finely chop 1 tbsp of candied ginger and stir it into the mix.
7. Put the ginger cream into a piping bag. Squeeze a little cream onto half the whoopies and sandwich each one with the remaining whoopies. Finely chop the rest of the ginger and decorate the edges of the whoopie pies with it.