Beat the butter and sugar together in the bowl of a stand mixer using the beater attachment until the mixture is pale. Add the egg and beat at low speed until combined. Sift in the matcha and flour and fold until a smooth dough forms.

Heat your oven to 200C (180C fan-forced). Roll the dough into balls around 2cm in diameter. Place the balls onto a lined baking tray and press an indentation into the centre using your little finger (despite the name, an adult's thumb is too large for these biscuits).

Fill each indentation with about a quarter teaspoon of marmalade and bake the biscuits for around 10 minutes, until lightly toasted around the edges. Allow to cool for five minutes on the tray, then remove the biscuits to a rack to cool completely.

Tip: If you don't want your biscuits to spread too much, chill the raw biscuits on a baking tray in the fridge just before putting them in the oven. This will cause the outside to harden before the butter softens too much, so they'll hold their shape better.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.