PREPARATION

1. Preheat the oven to 180° C (top and bottom heat) and line a baking tray with baking paper.
   For the shortbreads, mix the butter and icing sugar in a bowl. Mix the flour and matcha powder in a second bowl. Slowly work the matcha mixture into the butter until a smooth dough forms. Roll the dough into a ball and wrap in cling film. Leave to rest in the fridge for 30 minutes.
2. Roll out the dough on a lightly floured work surface, cut out circles with the cookie cutter and spread them out on the baking tray. Knead the leftover dough again, roll it out and cut it out until all the dough is used up.
3. Bake the cookies in the oven for 15-20 minutes until they are lightly golden in color. Remove from the oven and let cool on a wire rack.
4. For the icing, put the icing sugar in a bowl and gradually add the lemon juice until you have a thick icing. Add the food coloring and cherry flavoring and stir in.
5. Dip the cookies halfway into the icing, brush off the sugar and spread on a baking tray lined with baking paper. Sprinkle with gold dust and leave to dry.