Ingredients

Step by step

1. In a large mixing bowl, use an electric mixer (a stand mixer fitted with the paddle attachment or an electric hand mixer) to beat the butter, 150g granulated sugar and the light brown sugar until light and fluffy. In a small bowl, use a fork to lightly whisk the egg, egg yolk and vanilla. Gradually beat into the butter and sugar mixture until combined. Add the flour, cornflour, bicarbonate of soda and salt, then fold through with a spatula or large metal spoon until combined to a soft dough. Weigh the cookie dough, then divide equally into three.

2. Put one-third of the cookie dough back into the bowl and stir in the matcha powder until you have an even green colour. Place the second dough in a clean bowl and incorporate the pink food colouring in the same way to give your desired shade of pink. Keep the third and final dough plain. Line a large plate with baking paper and place all three doughs on top, spaced slightly apart. Cover and firm up in the fridge for 1 hour.

3. Line a baking tray with baking paper. Take one dough at a time and pinch off 15 small portions from each (about 14g each). Squish a green, pink and vanilla portion together, then roll into a ball, squishing them further and rolling into a ball again to encourage rippling. Sprinkle the extra 3 tablespoons of granulated sugar across a wide bowl and roll the cookie dough balls in the sugar until coated all over. Transfer to the lined tray and chill for at least 1 hour (see Get ahead, above).

4. Preheat the oven to 180°C, fan 160°C, gas 4. Space the cookie dough balls apart on lined baking trays (they will spread in the oven). Bake for 12 minutes until pale golden (or for 14-15 minutes from frozen). Cool on the trays for 5 minutes, then transfer to a cooling rack to cool completely.