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1
Prepare a cup of whisked matcha.
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2
You can make it from tea leaves too.
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3
See.
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4
Combine the margarine (brought to room temperature), sugar, beaten egg and condensed milk in that order, mixing well between additions.
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5
Sift the cake flour into the batter and fold it in with a spatula.
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6
When it's crumbly, break the chocolate and mix in.
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7
Bring the dough together with your hands.
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8
If the dough won't come together, add a little milk.
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9
If the dough is too soft, add a bit of flour to adjust.
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10
Cover in plastic wrap and form into a log.
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11
Freeze for at least 30 minutes, or until it becomes easy to slice.
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12
Slice the dough into 5 mm thick slices.
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13
Bake in a preheated 170C oven for about 15 minutes.
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14
Adjust the baking time to your oven.
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15
The cookies are done when they are very lightly browned.
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16
Take the cookies out of the oven and let them cool down.
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17
I used two pieces of strawberry white chocolate in the dough this time.
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18
You can freeze the leftover egg white by double-wrapping it (make sure that no air bubbles get trapped inside).
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19
You can make a meringue with frozen egg whites quickly and it turns out quite shiny too.
