Green Tea Cookies:

 
Ingredients:
1 cup of all-purpose flour
1 tbsp. of green tea powder (matcha)
1/4 tsp. of kosher salt
1/2 cup (1 stick) of unsalted butter, at room temp
1/4 cup of sugar
Melted semisweet and white chocolate (for dipping)
Directions:
In a bowl, sift together dry ingredients (flour, green tea powder, and salt.)
Using an electric mixer, mix butter and sugar until the mixture is smooth. Then, add flour mixture and mix until the dough comes together. Next, divide dough in half and place each half on a piece of plastic wrap. Now shape both halves into 1½-in.-thick logs. Wrap and refrigerate for at least 30 minutes and up to 1 week.
Heat oven to 350°F. Slice the dough ¼ inch thick and place pieces on a baking sheet 2 inches apart. Bake until the dough no longer looks raw and the cookies are just barely set at the edges, about 8 to 9 minutes. Let cool on a sheet on a wire rack.
Optional: dip half of each cookie in melted chocolate and let set for decoration.

Portuguese Custard Tarts:
Ingredients:
2 tbsp. of flour
2 tbsp. of icing sugar
375 grams of all-butter puff pastry
250 grams of golden caster sugar
2 strips of lemon zest
1 stick of cinnamon
2 eggs
4 egg yolks
50 grams of cornflower
500 ml of whole milk
1 pod of vanilla, split lengthways, seeds scraped out and kept
Ground cinnamon
Directions:
Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthwise to create a long sausage shape.
Cut the pastry into 24 wheels, about 1-2cm thick.
Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.
Press the pastry circles into the tins and mold into the tins to make thin cases. Chill until needed.
Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest, and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks, and cornflour until smooth in another large pan.
Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on low heat, continually whisking.
Add the cooled sugar syrup to the custard and whisk until thickened slightly.
Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.
Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.