Prepare a cup of whisked matcha. You can make it from tea leaves too. See Recipe ID: 2176154.
Combine the margarine (brought to room temperature), sugar, beaten egg and condensed milk in that order, mixing well between additions.
Sift the cake flour into the batter and fold it in with a spatula. When it's crumbly, break the chocolate and mix in. Bring the dough together with your hands.
If the dough won't come together, add a little milk. If the dough is too soft, add a bit of flour to adjust.
Cover in plastic wrap and form into a log. Freeze for at least 30 minutes, or until it becomes easy to slice.
Slice the dough into 5 mm thick slices. Bake in a preheated 170°C oven for about 15 minutes. Adjust the baking time to your oven.
The cookies are done when they are very lightly browned. Take the cookies out of the oven and let them cool down. I used two pieces of strawberry white chocolate in the dough this time.
You can freeze the leftover egg white by double-wrapping it (make sure that no air bubbles get trapped inside). You can make a meringue with frozen egg whites quickly and it turns out quite shiny too.
Story Behind this Recipe
I didn't have enough matcha , so I tried with green tea leaves. The result was amazingly high in quality. Guests and friends have said that the slight bitterness is delicious, plus tea leaves are cheaper.
If you freeze the dough, you can cut it easily. If the chocolate is too hard, roll the dough with a rolling pin on both sides and cut it slowly. If the dough falls apart, just stick it together again with your fingers and it'll be fine. Use tea leaves that are deep green, and pulverize to a fine powder. Add a little matcha for color.