These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour. They're the ideal texture for ice-cream sandwiches - vanilla ice-cream would be perfect, or go for a double-matcha dose and make the ice-cream.
- 140 gm softened butter
- 110 gm light brown sugar (½ cup firmly packed)
- 110 gm caster sugar (½ cup)
- 60 gm honey
- 1 egg
- 280 gm plain flour
- 40 gm matcha powder
- 1 tbsp ground ginger
- 1 tsp bicarbonate of soda
- White sugar, for rolling
- 160 gm icing sugar, plus extra to serve (1 cup)
- 150 gm cornflour (½ cup)
- 1Preheat oven to 180C and line trays with baking paper. Beat butter, sugars and honey in an electric mixer until pale and fluffy (3-4 minutes). Scrape down sides of bowl, beat in egg, then sieve in flour, matcha powder, ground ginger, bicarbonate of soda and a pinch of salt, and mix to form a dough.
- 2Place white sugar in a bowl, and sieve icing sugar and cornflour into a separate bowl. Roll tablespoonfuls of dough into balls, roll each in white sugar, then heavily in icing sugar mixture to coat well and place on baking trays, leaving about 8cm between each for cookies to spread. Press to flatten slightly, then bake, swapping and turning trays partway through cooking, until just coloured on the edges (10-12 minutes). Cool on trays and serve dusted with icing sugar. Matcha cookies will keep in an airtight container for up to a week.