Sift: Sift the flour and the matcha powder together to ensure even distribution of the powder in the final biscuit.
Blend: Next with a hand mixer or stand mixer, blend the butter until soft and creamy. Next, add a pinch of salt and the confectioners’ sugar a little at a time to avoid any spillage and mix until evenly combined. Then add the egg yolks one at a time, and blend until smooth and no lumps are present.
Mix: Gradually add the flour and matcha mixture a little bit at a time until everything is evenly combined.
Shape the dough: Roll the dough into cylinders and wrap in plastic wrap if you would like to make rounds. Place in the fridge and allow to rest for 1-2 hours minimum. Alternatively, you can put the dough in the fridge to chill a little, and then roll out the dough until 2.5cm thick, and cut out your shapes with any biscuit cutters desired. After they have been cut out, place on a baking sheet with some parchment, and place in the fridge to chill for 1-2 hours.
Bake the cookies: Preheat your oven to 175°C. If using rounds, slice in 2.5 cm thick rounds, and place on a baking sheet with some parchment paper. If using cut out biscuits, place the baking sheet directly into the oven from the fridge. Bake for about 15 min, or until the edges are slightly golden. Be careful to not overcook them, so check on them about 3-4 mins before the cooking time ends. When cooked, remove from the oven, and allow to cool.
Enjoy: Serve with your favourite matcha tea or as a nice treat for tea time.
