Ingredients
mix butter with granulated sugar using a whisk; add the grated zest of 1/2 lemon, the egg and a pinch of salt.
Divide the mixture in two. Knead one part with 180 g of flour, and the other with 180 g of flour mixed with 4‑5 g of matcha tea. Wrap the two loaves in plastic wrap and let them rest for 1 hour in the refrigerator.
roll it then on parchment paper at a thickness of 3‑4 mm. Overlap and roll them on the long side forming a compact cylinder; place it in the freezer for 30 minutes, then pass it in brown sugar and cut it into 5 mm swivels.
bake at 170 ° C for 18-20 minutes, in the static oven.
Storage: cool, for 7-8 days, in a tin box.
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