Sift the flour and matcha together and add almond meal. Set aside.
Place the butter and caster sugar in a bowl and mix well until the colour of the butter becomes whitish and creamy (I used a stand mixer with the whisk attachment).
Add the egg to the bowl and beat well.
Change the attachment to a blade attachment and add sifted flour and almond meal to the bowl. *2
Add black sesame seeds as well and combine them all together but try not to over mix.
Separate the dough into two and form into two balls.
Wrap the cookie dough in plastic wrap and roll it into a long round 4 cm in diameter or square shape then refrigerate for at least 30 minutes. *3
Preheat the oven to 180 degree Celsius.
Cut the cookie dough into 5mm thick slices then place on a baking tray lined with baking paper.
Bake for 25 minutes then remove from oven and allow to cool on a wire rack. *4
*1 leave the butter at room temperature for 30 minutes prior to beginning cooking*2 if you don’t use a stand mixer, use a wooden spatula instead.*3 I left it over night. It was easier to cut the dough.*4 Baking time is indication only. It is depends on the oven used. I like slightly browned cookie but if you like browned darker, cookie dough need to be left longer than 25 minutes.