1 serving = 1 cookie
Ingredients
- 140 g butter
- 250 g flour
- 70 g sugar
- 1 tsp vanilla powder
- 1 egg
- 12-15 g matcha
- A pinch of salt
Method
- Put the soft butter and sugar into a bowl and beat until creamy. Add the egg and vanilla extract and stir 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.
- Shape the dough into a roll about 4 cm in diameter, wrap it in cling film, and place it in the refrigerator for at least 30 minutes.
- Preheat the oven to 170 °C (top and bottom heat). Cut the chilled dough roll into slices about 1 cm thick and place the cookies on a baking sheet lined with parchment paper.
- Bake the cookies for 10–12 minutes until the edges are lightly golden brown. Let them cool briefly on the baking sheet after baking, then transfer them to a wire rack.
- Enjoy the matcha cookies as a little special treat with tea.
