*Hojicha Powder: Roast the tea leaves in a small saucepan or frying pan over high heat for 1-2 minutes, then grind into powder in a grinder for 5-7 minutes.

How to make it

1. Sift together the ingredients in A. Cut the butter into 5mm slices and chill. Mix the whole eggs and milk together and chill.

2. Add sugar to step 1 and mix well in a large bowl. Add butter, cut it well with a scraper, and then mix further by rubbing with your hands.

3. Make a well in the center of the flour and pour in the chilled mixture of whole eggs and milk.

4. Mix roughly to combine. Once mixed to a certain extent, press and stretch it in the bowl to flatten it, fold it in half and stretch it again, repeating this process 2-3 times.

5. Sprinkle flour on the work surface and roll out the dough from step 4 to a thickness of 2cm.

6. Cut out the cakes using a cutter and bake in an oven at 200°C for 20 minutes.

7. Remove from the oven and serve. Serve with honey, maple syrup, jam, or whatever you like.