This is the original recipe without the matcha, using Pamplie salted butter thus salt is omitted from the ingredients list too. Awesomeness!
This version is copycatted from Ms Tam Chiak😛
200g butter (I used La Belle unsalted)
50g icing sugar, sifted
50g plain flour
100g wheat flour (or top flour) [I used low protein flour or superfine flour]
50g corn flour
5g matcha powder
1/2 tsp fine salt
Preheat oven to 160C.
Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
Sift plain flour, superfine flour, salt, matcha and corn flour twice.
Add flours all at once into the creamed butter and using low speed, mix until a soft dough is formed. Do not over mix or the dough would be too soft and you will end up with flat cookies!
Put the dough into a piping bag with a piping nozzle and pipe directly on to the baking sheet lined with baking paper or silicon mat.
Bake for 30 minutes or until the cookies turn light golden brown at the bottom.
Leave it to cool on a cooling rack before storing them in air-tight container.