2 cups all-purpose flour (unbleached and unbromated) OR 2 1/4 cups spelt flour
8 ounces cold butter, cut into pieces
1/2 cup evaporated cane sugar
1/2 teaspoon sea salt
2 tablespoons matcha (you can get away with 1 tablespoon, if necessary)
Sift or whisk the flour, sugar, salt, and matcha together in a large bowl. Add the butter pieces and work them into the dry ingredients with your fingers, working as quickly as possible to minimize how much they soften from the warmth of your hands.
When the dough is completely homogenous (which will still be very crumbly), divide dough into thirds.
Pat each third into a circle on a parchment-lined baking sheet. The circles should be about 6 inches in diameter and about 1/2-inch thick. As small pieces crumble off, just pat them back on. Alternatively, you could pat them into shortbread pans, if you have any handy. Prick the circles all over with a fork to ensure proper baking and score the top lightly to denote where you’ll be cutting the cookies later. Flute the edges with the fork tines, if desired.
Place the baking pan in the refrigerator for at least 1 hour to harden the butter and allow the flour to soften some.
Preheat the oven to 300° and bake for 30-40 minutes, just until barely golden. Let cool for 10 minutes on the baking sheet, then carefully cut into pieces and let cool completely before serving.