Egg-Free Matcha Cookies

• 70 grams Cake flour
• 10 grams Matcha
• 30 grams Cornstarch (or katakuriko)
• 30 grams Sugar (or light brown sugar)
• 30 grams Vegetable oil (or olive oil)
• 2 tbsp Milk
• 1 see Homemade matcha made with green tea leaves

1. Place the dry ingredients in a bowl and sift together or combine with a whisk.
2. Add the vegetable oil and milk and fold in with a spatula.
3. When the dough is crumbly, gather the dough and wrap with plastic wrap.
4. (If it's too crumbly, add more milk.)
5. Roll out the dough, shape it into a log and cut it into 7 mm slices.
6. Bake in an oven preheated to 170C for 14~15 minutes.
7. Cool on a rack.
8. They are crumbly just after they come out of the oven, but will be crunchy when cooled.
9. Cocoa version:.

flour, matcha, cornstarch, sugar, vegetable oil, milk

Taken from cookpad.com/us/recipes/146903-egg-free-matcha-cookies (may not work)