Combine the cake flour, matcha, and almond flour and sift.
Mix butter and granulated sugar with a hand mixer. Add a egg yolk and mix.
Add fresh cream, condensed milk, and the dry ingredients from Step 1 in order, then mix. You can substitute fresh cream for condensed milk, if you wish.
Add chocolate chips and mix. Use confectionery chocolate chips that don't melt.
Divide the dough into 4 portions and transfer onto a floured board. Shape into tubes.
Wrap tightly with plastic wrap and close one end with an elastic band. Press in from the other end to remove any gaps.
Close the other end with an elastic band and chill in the freezer to harden. I usually make it the day before, and bake the next day.
The cylinders were about 20cm in length.
Preheat the oven to 355°F/180℃. Slice the dough into about 0.5 cm. Align on a baking tray.
Sometimes the knife hits the chocolate when slicing and the cookie may fall apart. Fix the shape with hands!
Bake for about 17 minutes in the oven at 355°F/180℃, or until the bottom is browned. Remove with a spatula since it's soft.
Story Behind this Recipe
The mini matcha chocolate chips that I received as a gift was so tasty that I made it myself. I also wanted my daughter to overcome her dislike of matcha.
The deepness of color depends on the matcha, but I recommend you don't use more than 3 g. The wrapped dough from step 6 must be hardened like sticks that don't bend when stood. The color of the dough in step 8 looks really dark, but it becomes a nice green color when baked.