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1
Let the butter and egg return to room temperature.
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2
Sift together the rice flour and matcha.
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3
Cream the butter with a whisk.
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4
Add in the sugar in 4 batches whilst continuing to whisk until the mixture is fluffy, then add the egg in 3 batches.
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5
Add the vanilla oil into the mixture from Step 2.
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6
Then add in the rice flour and matcha mixture in 4 batches, folding in with a rubber spatula after each addition.
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7
Dust a flat surface with flour and turn the dough out onto it.
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8
Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
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9
Cover the dough with plastic wrap and leave to rest in the refrigerator for 30 minutes.
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10
Use a cutter to cut out leaf shapes.
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11
If the dough becomes a bit too soft, put it back in the fridge for a while.
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12
When you push the dough out of the mold, make sure to clean any leftover dough.
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13
If you dust the inside of the cutter with flour, the cookies will come out cleanly every time.
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14
Line the cookies on a baking tray lined with parchment paper, leaving plenty of space in between.
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15
Draw a leaf pattern on each cookie with a paring knife.
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16
Bake the cookies for 15-20 minutes in an oven preheated to 160C.
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17
Once they're cool enough to touch, transfer the cookie to a wire rack and leave to cool completely before storing in an airtight container.
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18
[How to make your own cookie cutter] Cut out the side of a butter box, keeping one of the corners intact (marked with red in the photo), and fold in half (along the blue line).
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19
Make a leaf shape and fold the corner back over.
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20
Staple the overlapping part twice to secure.
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21
Butter boxes are quite thick so you can easily make 50 cookies with this cutter without it breaking.
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22
Don't cut with the side you cut with scissors, use the side with the original edge.
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23
I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets.
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24
You can't substitute with joshinko as it is too coarse.
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25
Refer toto find out how to make the sakura cookies!
