MATCHA & LEMON SABLÉS

Recipes Mariah Grace / Photography Amber-Jayne Bain

1.	In a mixer with a paddle attachment, beat the butter and icing sugar until pale and fluffy.
2.	Add the egg yolks and lemon zest and mix well.
3.	Sieve in the flour, matcha powder and salt and mix until the dough comes together.
4.	Roll out the dough between 2 pieces of parchment paper, to a thickness of 5mm.
5.	Freeze for 30 minutes or overnight.
6.	Heat the oven to 160°C.
7.	Using a cookie cutter of your choice, cut out cookies and place them onto a baking tray lined with parchment paper.
8.	Bake for about 10-12 minutes, then remove and leave to cool on a wire rack before decorating.
9.	To decorate, roll out the fondant (using a little cornstarch to prevent it from getting too sticky) until it is 2mm thick.
10.	Use the same cookie cutter to cut the fondant and place onto the cooled cookies.
11.	To create the watercolour effect, dab clear alcohol onto the fondant with a clean paintbrush, then dab liquid colouring onto the alcohol before it evaporates.
12.	Using a paintbrush, pick up small pieces of edible gold leaf and place onto the cookie.