Ingredients:

• 220g gf flour blend (88g tapioca starch, 66g buckwheat flour, 66g millet flour) but you can use any gf flour or regular all purpose
• 1/2 tsp baking soda
• 2 tbsp hojicha powder
• 2 tbsp vanilla extract
• 113g softened unsalted butter
• 110g granulated sugar
• 50g brown sugar
• 1 tbsp tahini
• 1/2 tsp salt
• 1 egg & 1 egg yolk
• 110g cream cheese
• 40g unsalted butter
• 200g powdered sugar
• 1/2 tbsp lemon juice
• pinch of salt
• 1 tsp vanilla paste (optional)

Instructions:

1. Preheat too 350F.
2. In a medium bowl, mix hojicha powder and vanilla extract together until it becomes a paste, then add butter and mix until homogenous.
3. Add in granulated sugar, brown sugar, salt and mix (no need to beat to incorporate air).
4. Add eggs and tahini.
5. In another bowl, sift your flours together and add baking soda.
6. Add the dry into the wet and mix.
7. Put in the fridge ideally overnight but minimally for 1 hour for dough to hydrate and flavours to develop (trust me it makes a difference!!!).
8. Scoop into balls (about 30g/ball) and make sure you spread them apart and bake for 13-15 mins at 350F.
9. To make the frosting, with a standmixer or electric whisk, beat cream cheese and butter until light and airy.
10. Add lemon juice, salt, vanilla paste (if you have) and powdered sugar until consistency is thick.
11. Wait for cookies to cool before frosting. Garnish with sprinkles or a dust of hojicha.

PS: The cookie itself is also great on its own, especially with some matcha ice cream and a drizzle of tahini!