PREPARATION

1. For the dough, put all ingredients into a bowl and quickly mix, until the dough is starting to get a little compact. Put the dough into a piece of cling film and leave to rest for one hour in the fridge.
2. Heat the oven to 180 °C. Put baking paper on a baking tray and set aside. Knead the dough on a floury surface and roll it out until it reaches about 3 mm in height. Cut our hearts, put them on the baking tray, knead the rest of the dough again and roll it out again. Repeat with all the remaining dough.
3. Bake the cookies for 8 to 10 minutes, until the borders become slightly brownish. Take out of the oven and leave to cool down completely.
4. For the Ganache, put the cream into a pot and boil briefly, take off the oven and quickly add the Matcha. Make sure that the Matcha is mixed well with the cream. Chop the chocolate into small pieces and add to the Matcha-Cream. After three minutes mix everything well. Put the Ganache into the fridge and leave to rest overnight.
5. Take the Ganache out of the fridge and leave at room temperature for about half an hour. Take one cookie after the other, carefully put Ganache on it and stick another cookie on top. Put the filled cookies into the fridge for a while.
6. For making the sugar coating, mix powder sugar with a little bit of milk. devide the coating into two halves and add Matcha to one of them. Decorate the cookies with the coating and leave to dry, ideally overnight.
7. Keep the shortbread in an airtight can, so that they will stay fresh for a couple of days.