| INGREDIENTS (Make 18 cookies): |
| 1. 240g all purpose flour |
| 2. 15g matcha powder |
| 3. 170g unsalted butter, softened to room temperature |
| 4. 70g icing sugar |
| 5. a pinch of sea salt |
| 6. 2 large egg yolk |
| METHODS: |
| 1. In a mixing bowl, place the softened butter and beat using an electric mixer until smooth and creamy as shown in the picture below. |
| 2. Add in the icing sugar and salt. Mix well. |
| 3. Next add the egg yolk and mix until combined. |
| 4. Sieve in the flour and matcha powder then blend until the dough is mixed evenly. |
| 5. Separate the dough to two portions, then mould them into a rectangular cuboid shape. |
| 6. Wrap the dough with cling film and place into the refrigerator for 2 hours or overnight. |
| 7. When you are ready to make the cookies, take them out for about 10 minutes, then slice them into rectangular pieces as shown. |
| 8. Preheat the oven at 175 degree Celcius and bake the cookies for 15 minutes or until the edge of the cookies turn slightly brownish. |
| 9. Let the cookies cool down and they are good in airtight container for at least a week. |
| 10. Enjoy! |
PHOTOS (for illustration only):
