Crisp and buttery flower-shaped cookies with a touch of matcha are a subtle combination of a classic bake and the delicate, plant-like notes of green tea. Their two-tone petals give them an eye-catching look and highlight their light, spring-inspired character. They work beautifully as a seasonal treat for afternoon tea or a sweet addition to a spring table.
Ingredients:
- 120 g butter, melted
- 1 egg
- 100 g sugar
- 250 g all-purpose flour
- 1/2 teaspoon baking soda
- A pinch of salt
- 2 teaspoons Moya Matcha Traditional
Preparation:
- Melt the butter and mix it in a large bowl with the sugar and salt, then add the egg and combine well. Next, gradually add the flour and baking soda, kneading until a soft dough forms.
- Divide the dough into two equal parts and add the matcha to one of them, kneading until it turns green.
- Shape small balls from both doughs and arrange them on a baking tray in circles of 5 balls each, alternating the colors. Place a ball of the contrasting color in the center of each flower.
- Gently flatten each cookie with your hand so the petals join together. Bake at 175°C, using top and bottom heat, for about 20–25 minutes, until the edges are lightly golden. Once baked, set aside to cool completely.
Itadakimasu! Enjoy!
