Japanese-Style Matcha Butter Madeleines (24 Pieces)

Melt 113g unsalted butter over low heat and transfer to a bowl to cool until lukewarm.

In a large bowl place 133g sugar, sift in 120g flour, 1/4 tsp kosher salt, 1 tsp baking powder and 6g matcha, then mix.

Lightly whisk two eggs and one tablespoon milk; pour into the dry mix and fold gently until no dry patches remain.

Add the cooled butter in two additions, folding just until combined without overmixing.

Cover the batter and refrigerate for three hours; this resting time is additional to active prep and cook time.

Preheat the oven to 190°C (about 175°C convection). Grease 24 madeleine wells with 1 tbsp butter and lightly dust with 1 tbsp flour.

Spoon about one tablespoon chilled batter into each of the 24 wells without smoothing the tops.

Bake at 190°C for 11–13 minutes, until the edges are set and the tops spring back lightly; check according to oven and pan.

Cool in the molds for three minutes, then gently remove to a rack. Optionally divide one tablespoon confectioners' sugar over all 24.

Once completely cool, seal and enjoy within roughly 48 hours, or freeze for up to two months. Do not taste raw egg-containing batter; refrigerate it at 4°C or below during resting.