twenty-two - matcha sablés

I like matcha in baking, a lot. And it turns out that recently, I like it for icing cookies too.
In these sablés, the green colour is not as impressive as it was on the gingerbread cookies, but the combination of flavours of the green tea, butter and almonds is just wonderful.
Their texture is shortbread-like and they have crunchy edges thanks to a sugar crust you obtain rolling the logs of cookie dough in coarse sugar before cutting it into cookies.

Wouldn't such an easy slice-and-bake cookie be the perfect thing to bake today, even if you still have to wrap all the presents?

Recipe (inspired by this one, and by the almond sablés in one of my favourite cafés; makes about 40 cookies))

200 grams soft butter
95 grams golden cane sugar
1 egg
200 grams flour
80 grams ground almonds
1 good pinch of salt
2 teaspoons matcha

some coarse sugar like demerara, for the cookie edges


In the bowl of a stand mixer or with a hand mixer, cream butter and sugar together until fluffy, then add the egg and mix again.
Combine the flour, almonds, salt and matcha and add to the other ingredients. Mix until combined. The dough will be quite soft. Divide it carefully into two equal parts and shape them into logs of about 4 cm diameter. If you want square cookies, flatten the sides of the logs pressing them between your kitchen counter and a cutting board.
Put the logs of dough in the fridge for at least two hours.

Preheat your oven to 180º C. Prepare a plate with coarse sugar to roll the logs in if you want crunchy cookie edges. Line two baking sheets with parchment paper.
Take the logs out of the fridge, roll them in the sugar and cut them into 0,75 cm thick slices. Place them on your baking sheets with some space in between them.
Bake for 12-15 minutes or until slightly golden around the edges.

Transfer the cookies on a wire rack and let cool down completely, before storing them in an airtight container.