Step 1

Whisk together flour and salt in a small bowl. Set aside.

Step 2

Using an electric mixer, beat together butter, confectioners’ sugar, and green tea leaves on medium speed until pale and fluffy (about 3-5 minutes), scrapping the sides down several times with a rubber spatula. Reduce speed to low and gradually mix in flour mixture until just combined. Alternatively, stir in the flour mixture with a rubber spatula or a large metal spoon.

Step 3

Line a large plastic wrap (cling film) on the table counter. Transfer the dough onto the plastic wrap and shape into a log. Roll in the plastic wrap until it is about 1¼ inches in diameter (or 1¼ inches in length if making a square log). Freeze the dough until firm, at least 1 hour.

Step 4

Preheat oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

Step 5

Unwrap the log and cut ¼ inch thick slices. Space them 1 inch apart on the baking sheet. Bake the cookies for 13 to 15 minutes, until the edges are golden. Let the cookies cool completely on the baking sheet on a wire rack. Store the cooled cookies in airtight containers at room temperature for up to 5 days. Serve with tea.