Bring cake margarine to room temperature. Measure all ingredients. Combine ● ingredients (flour, matcha, salt) and sift.
Put the margarine, now at room temperature, into a bowl and knead until it's slightly soft.
Add all of the granulated sugar into the bowl from step 2. Mix well until everything turns white.
Now using a spatula, add all sifted ingredients into the bowl. Mix roughly.
If you mash the margarine as you mix, you'll get a nice result. When the dough looks like this, make one huge chunk and divide into 2 or 3 portions (roughly).
Put the dough onto a plastic wrap and shape into square sticks about 3cm in width. Place on a flat container if possible, and freeze for about 30 minutes to 1 hour to harden.
Slice into 1cm thickness. When it's hard and frozen, it will break apart when you cut. Set aside in room temperature for a while for a better result.
Align on a baking pan aligned with parchment paper and bake for about 15 minutes in a 180℃ preheated oven. Make sure to leave enough space because it will raise.
Let it cool on the baking pan. Caution: Make sure not to burn it because that will destroy the aroma of matcha.
Update: You can also sprinkle granulated sugar (unlisted) on the dough before you bake. It becomes nice and crunchy when it's baked.
You can also add tea leaves like Western tea cookies. If you want texture, chop up the leaves. Also try with black tea and houjicha roasted tea.
Here's how it looks like when you sprinkle granulated sugar. Also with green tea leaves. The tea leaves are actually inconspicuous, but add to the aroma.
Even my 2-year-old son enjoys it. He loves matcha, just like me!
Story Behind this Recipe
When I was in junior-high, I tried adding matcha to the cookies I usually made plain, and it turned into my favorite cookie that I still bake even today!! The matcha flavor is relatively strong while it's only fairly sweet, so you can enjoy both the aroma and bitterness of the matcha. Chill in the fridge during the summer.
To mix the margarine well with a whisk, to leave the dough in room temperature when it's hard to slice, and to make sure the cookies don't burn. That's about it. The resulting quantity depends on the width of the stick. I recommend 1cm width when you slice the cookies for a crusty and tasty finish.