Crispy Matcha & Adzuki Cookies

• 60 grams Unsalted butter or margarine
• 15 grams Granulated sugar
• 15 grams Condensed milk
• 40 grams Tsubu-an
• 100 grams Cake flour
• 3 grams Matcha

1. Return the butter to room temperature or pop it in the microwave for 30 seconds to soften.
2. Mix well with sugar and condensed milk.
3. Once the mixture is fluffy and creamy, add the tsubu-an and mix well again.
4. Combine the matcha and cake flour, and sift it into the mixture.
5. Gently fold in with a rubber spatula and gather the dough into a ball.
6. Wrap the dough in cling film and roll into a log.
7. Let rest in the fridge for 30 minutes.
8. Peel off the cling film and cut the dough into 5 mm circles.
9. Bake in a preheated oven for 18 - 20 minutes at 180C.
10. I think the green of the matcha paired with the anko looks cute.
11. This is the anko I used this time, but you could make gorgeous cookies with boiled adzuki beans as well.
12. If you do that though, you will have to bake them for a bit longer.
13. I also uploaded a recipe for plain adzuki bean cookies as well.
14. "Crispy Adzuki Cookies"

butter, sugar, condensed milk, flour, matcha

Taken from cookpad.com/us/recipes/145660-crispy-matcha-adzuki-cookies (may not work)