Last Friday I received a lovely letter from my friend in Taiwan. This letter had a very long journey behind it since the letter travelled first to Australia. There the post probably realized that Austria was mistaken for Australia and from there it was sent to Austria. I am a little surprised that even the post has difficulties to distinguish these countries. I had some awkward moments in the in the past where people did not realize that I am in living in Austria and not in Australia.
Well, let’s not talk about the journey of my friend’s letter but about green tea, baking and cookies. While I was reading the card from my friend it came to my mind that I wanted to make green tea cookies for a long time. After I read her sweet letter I went straight to the kitchen and decided to make my shortcrust cookies that I bake every year for Easter. I added matcha green tea powder which my Taiwanese friend sent me a while ago as well. As soon the cookies were done and I took a bite of a green tea cookie so many memories came back to my mind from my time when I lived in Asia. I really miss those days and my wonderful friends there but at least I can make green tea cookies and reminisces about the past.
Do not expect a chewy chocolate cookie from this recipe. These shortcrust cookies are very light with a hint of green tea flavor but this is exactly how like to have my green tea cookie. If this is not your cup of tea, then make these cookies instead.

Makes a lot of cookies (unfortunately, I forgot to count the cookies but I estimate that I made about 50 cookies. Of course it depends on the size of the cookie cutter you use)


  • 190 g pastry flour
  • 60 g corn starch
  • 5 g baking powder
  • 1 pinch of salt
  • 15 g matcha green tea powder
  • 1 egg, medium size
  • 125 g unsalted butter


  • Mix flour, starch flour, salt, baking powder, salt and matcha powder in a bowl.
  • Put the flour mixture on a clean surface and form a well in the center.
  • Put the egg in the center of the well. Cut the butter into small pieces and add it to the flour.
  • Take a knife and cut the butter into the flour. Then knead quickly until smooth. Make sure that you use cold butter and not softened butter.
  • Cover the dough in plastic wrap and let the dough rest in the fridge for at least 30 minutes.
  • Preheat the oven to 175 °C.
  • Line 2 to 3 baking sheets with parchment paper.
  • Roll out the dough on a well-floured surface until it is 2 to 3 mm thick. Cut out cookies with a cookie cutter.
  • Place the cookies onto baking trays and bake for 8 to 10 minutes. 
  • Let the cookies cool for a few minutes. Transfer to a wire rack and let cool completely.
  • Store the cookies in an air-tight container or in a tin.