*You can use cake flour instead of rice flour. Don't use joshinko.
Let the butter and egg return to room temperature. Sift together the rice flour and matcha.
Cream the butter with a whisk. Add in the sugar in 4 batches whilst continuing to whisk until the mixture is fluffy, then add the egg in 3 batches.
Add the vanilla oil into the mixture from Step 2. Then add in the rice flour and matcha mixture in 4 batches, folding in with a rubber spatula after each addition.
Dust a flat surface with flour and turn the dough out onto it. Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
Cover the dough with plastic wrap and leave to rest in the refrigerator for 30 minutes. Use a cutter to cut out leaf shapes. If the dough becomes a bit too soft, put it back in the fridge for a while.
When you push the dough out of the mold, make sure to clean any leftover dough. If you dust the inside of the cutter with flour, the cookies will come out cleanly every time.
Line the cookies on a baking tray lined with parchment paper, leaving plenty of space in between. Draw a leaf pattern on each cookie with a paring knife.
Bake the cookies for 15-20 minutes in an oven preheated to 160°C. 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.
[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).
Make a leaf shape and fold the corner back over. Staple the overlapping part twice to secure.
Butter boxes are quite thick so you can easily make 50 cookies with this cutter without it breaking. Don't cut with the side you cut with scissors, use the side with the original edge.
I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets. You can't substitute with joshinko as it is too coarse.
Refer to Recipe ID:1365469 to find out how to make the sakura cookies!
Story Behind this Recipe
I wanted to make leaf shaped cookies to go with my sakura cookies. No matter how many baking tool shops, I couldn't find leaf shaped cookie cutters that I liked so I just decided to make my own and it worked really well. Even my husband who doesn't like matcha, loved these cookies.
In order to boost the flavor, use salted butter or add a pinch of salt. Because the rice flour is fine and therefore doesn't form lumps, you actually don't need to sift it. Sifting the matcha with the flour will give a more even color throughout the cookie though.