Preheat your oven to 180°C (350°F) and line two baking trays with baking paper.

In a large mixing bowl, beat together the dairy-free butter, white sugar, and vanilla extract until creamy.

Add in the egg and mix until fully incorporated.

Sift together the flour, matcha powder, and bicarbonate of soda in a separate bowl.

Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

Scoop portions of dough and roll them into balls, then coat in white sugar followed by icing sugar.

Place the coated dough balls on the baking trays, spaced at least 2 inches apart.

Bake for 10-12 minutes, until edges are set but centers remain soft.

Cool on the tray for about 10 minutes before transferring to a wire rack.