PREPARATION

1. Heat the oven up to 175 °C, cover a baking tray with a piece of baking paper and put aside.
2. Take a small bowl to mix aiya Matcha with flour and salt. In a big bowl beat up well butter and sugar with a hand mixer until fluffy. Add egg yolk and vanilla sugar and stir.
3. Add the flour-mixture and mix just quickly, so that the dough binds a little. Wrap the dough into cling film and leave in the fridge to rest for 30 to 60 minutes.
4. Cut small pieces from the dough and form little balls of roughly 3 cm in diameter. Put them on the baking tray, leaving enough space between them.
5. Use your thumb or the end of your cooking spoon to form little hollows in the middle of the dough balls. Fill the throughs with jam and bake for about 15 minutes until golden brown. Take the cookies out of the oven and allow to cool down.
6. When put into an airtight box the cookies will remain fresh for a couple of days.