#matchadelight

With these delectable matcha-infused cookies, you can add a touch of Japan to your birthday celebration. Their soft and buttery texture, combined with a hint of green tea flavor, will leave your guests speechless.

Ingredients: 2 cups all-purpose flour. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon matcha green tea powder. Pinch of salt. Assorted colored sugar or sprinkles.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the all-purpose flour, matcha powder, and pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into smaller portions and roll each portion into a log or shape of your choice. Roll the logs in colored sugar or sprinkles to coat the surface. Place the coated logs on the prepared baking sheet, leaving some space between each. Gently press down on the logs to slightly flatten them. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve these delightful Japanese-inspired cookies at your birthday party!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich and creamy goodness of homemade matcha green tea ice cream. This delightful treat combines the earthy flavor of matcha with the sweetness of cream and sugar, resulting in a refreshing dessert perfect for any occasion.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 2 tablespoons matcha green tea powder. 4 large egg yolks.

Instructions: Over medium-low heat, stir the heavy cream, whole milk, and matcha green tea powder in a saucepan until it starts to simmer. Mix the sugar and egg yolks in a different bowl until they are light and fluffy. Slowly add the hot cream mixture to the egg mixture while whisking it all the time to temper the eggs. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Take the mixture off the heat and use a fine-mesh sieve to get rid of any lumps. Pour the mixture into a clean bowl. Cover the bowl with plastic wrap and press it right on top of the custard to keep a skin from forming. Put the custard in the fridge until it is completely cold, preferably overnight. Once the custard is cold, use an ice cream maker and follow the directions on the box. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes