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):