For the dough:

• 100g flour
• 10g cornstarch
• 20ml (~ 2tbsp) dairy-free milk/water
• 60g icing sugar
• 60g vegan butter/margarine
  
• 5g of Tea Lab's ceremonial matcha 
• almond flakes
  

For the glaze:

• dairy free milk + agave syrup

• Combine dry ingredients, add cold vegan butter, and crumble with hands until it forms crumbs.
• Add plant-based milk/water, knead the dough
• Roll out to a 1cm thickness, cut into circles using special molds or a glass.
• Brush with glaze made of plant-based milk and agaves strup, sprinkle with almond flakes. Add abit more glaze on top.
• Bake in a preheated oven at 180c (356F) for 15 - 17 minutes.