Wild garlic is about to bloom — takes me back to early March, picking and cooking with it🪴先日のワイルドガーリックが庭の植木鉢で真っ白な花を咲かせるよ🤍

Ours are about a third in bloom🌸三分咲きくらい

It’s almost here! Ours usually bloom about a week before Tokyo’s. あとちょっと！毎年だいたい東京の1週間前くらい🌸

My husband said it was just his way of joking and that I don’t need to learn this expression. English really is a wonderland…

Wow, those are such beautiful cookies! This brings back a memory. When I first visited my future in-laws in the UK, I brought some chocolates from Japan, including matcha chocolate. You can probably guess what happened next!😆

That’s so funny! I can only imagine the selfies—can I have a look at one?

Thanks! I don’t know what the last two veggies mean, though🤣

Hope you find some good matcha powder. Looking forward to hearing how it goes!🤞

Hope you and your daughter enjoy the cookies!

Tip: Avoid overbaking, as it can weaken the matcha flavor.

8. Optionally, sprinkle some sugar on top.
9. Arrange the cookies on a baking tray, leaving plenty of space between them as they expand while baking.
10. Bake at 170°C for about 13 minutes.
11. Let the cookies cool completely before handling, as they will be very delicate when warm.

6. Place each portion onto cling film, shape it into a square log (about 3–4 cm thick), and wrap it tightly. Freeze for about an hour.
7. Once firm, slice the dough into 1 cm thick pieces. If it’s too hard to cut, leave it at room temperature for about 5 minutes to soften slightly.

3. Add the sugar and mix until the mixture becomes pale and creamy.
4. Switch to a rubber spatula and gently fold in the sifted flour, matcha, and salt. Mix lightly until just combined.
5. Divide the dough into 2–3 portions.

cookpad.com/jp/r/18110863

Ingredients:
140g flour
15g matcha powder
A pinch of salt
100g unsalted butter
Granulated sugar (or sugar)

Instructions:
1. Let the butter come to room temperature. Sift the flour, matcha, and salt together.
2. In a bowl, beat the softened butter until smooth.