INGREDIENTS

• • 195g all purpose flour
• • 100g salted butter, room temp
• • 65g powdered sugar
• • 1 egg
• • 5g Culinary Grade Matcha powder
• • ½ tsp vanilla bean paste
• • Zest of 1 lemon

DIRECTIONS

• 1. In a stand mixer with a paddle attachment, cream butter and sugar until light and creamy. Add in 1 egg yolk, vanilla, lemon zest and mix well.
• 2. Divide the batter into 2 separate bowls equally. In one bowl add in 100g of flour and mix until it forms a dough. Transfer it to a cling wrap. Lightly cover it and using a rolling pin, shape it into a rectangular shape with 0.5cm thickness.
• 3. In another bowl with remaining butter mixture, add in 95g flour and 5g Matcha powder and mix until it forms a dough. Transfer it to a cling wrap. Lightly cover it and using a rolling pin, shape it into a rectangular shape with 0.5cm thickness.
• 4. Place both dough into the refrigerator and chill for 30 minutes.
• 5. Once chilled, cut both doughs into long strips with 1cm width.
• 6. Beat 1 egg white and use it as a glue to stack different dough together. Start with the plain dough strip, brush one side with the egg white, attach the Matcha dough strip next to it and then brush the side with egg white again and attach the next plain dough strip. Repeat this process with alternating colors, stacked upwards until you have at least 3 different layers.
• 7. Wrap the log of dough in cling wrap and chill for at least 3 hours.
• 8. Preheat oven to 340F. Line baking sheet with parchment paper.
• 9. Slice the cookie dough into 1cm thick. Place them on the sheet and bake for about 15-18 mins. Once done, allow them to cool completely and enjoy with a cup of tea!