1 portion = 1 cookie
Ingredients
- 140 g butter
- 250 g flour
- 70 g sugar
- 1 teaspoon vanilla powder
- 1 egg
- 12-15 g Matcha (1 tsp = 2.5 g)
- A pinch of salt
Method
- Place the softened butter and sugar in a bowl and beat until creamy. Add the egg and vanilla extract and beat until smooth.
- Sift the matcha powder and flour into the butter-sugar mixture to avoid lumps. Add a pinch of salt and, if desired, the ground almonds or chopped pistachios and knead the dough until it is nice and smooth.
- Form the dough into a roll about 4 cm in diameter, wrap it in cling film and place it in the fridge for at least 30 minutes.
- Preheat the oven to 170 °C top/bottom heat. Cut the chilled dough roll into slices about 1 cm thick and place the cookies on a baking tray lined with baking paper.
- Bake the cookies for 10-12 minutes, until the edges are lightly golden brown. After baking, let them cool briefly on the baking sheet and then transfer them to a rack.
- Enjoy the Matcha cookies as a little specialty with tea.
