3 tsp green matcha
Topping: pumpkin seed or almond.
In a bowl, beat the egg with the sugar. Stir the green tea.
Wrap it in plastic wrap and refrigerate for 10 to 15 minutes. Meanwhile, preheat your oven to 350°.
Take your dough out of the refrigerator, spread it on a work surface about 5 mm thick and cut out cookies.
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