A delightful, addictive treat with crunchy tea leaves and the fragrant, roasted aroma of brown rice.

Ingredients (Makes approximately 40 cookies)

• 80g (3oz) unsalted butter, softened to room temperature
• 40g (1.5oz) powdered sugar
• 1 egg yolk
• 120g (4oz) all-purpose flour
• 15g (0.5oz) Organic Genmaicha with Matcha
• A pinch of salt and a few tea leaves, for topping

Instructions

1. In a bowl, cream the softened butter until smooth. Add the powdered sugar and egg yolk and mix well. Sift in the flour and mix until combined. Add the Organic Genmaicha with Matcha and bring the dough together.
2. Divide the dough into two portions. Shape each portion into a log about 1.5 cm (⅝ inch) in diameter. Wrap in plastic wrap and chill in the freezer for 30 minutes, until firm.
3. Remove the plastic wrap and cut the dough into slices about 1 cm (⅜ inch) thick. Arrange on a baking sheet.
4. Bake in a preheated oven at 340°F (170°C) for about 15 minutes. Allow the cookies to cool slightly, then sprinkle with a little salt and tea leaves.