Combine & Heat: Mix 100g of yuzu cha with 10ml of water in a microwave-safe bowl. Microwave for 1 minute.

Strain: Pass the hot mixture through a fine-mesh sieve into a clean bowl. Chef's Note: Save the leftover peels to stir into yogurt or a pound cake later!

Thicken: Microwave the strained liquid for 1 more minute.

Test: Dip a frozen spoon into the jelly. If you can draw a clean line through it with your finger and it doesn't run back together, it's ready. Set aside to cool slightly.

Cream: In a stand mixer fitted with a paddle attachment (or using a regular bowl and spatula by hand), cream the room-temperature butter and powdered sugar until light and fluffy.

Emulsify: Mix in the yuzu oil. Gradually add the whisked egg in 2–3 small additions, beating well after each to keep the emulsion stable.

Fold: Stir in the finely chopped yuzu zest, then gently fold in the sifted flour with a spatula until just combined. Do not overmix.

Pipe: Securing your parchment paper with dots of dough on each corner of the baking sheet. Transfer the dough to a bag fitted with an Ateco 864 fine star tip or a closed star tip. Pipe small circles or "roses."

First Bake: Bake at 150°C (300°F) for 8 minutes.

Dent & Fill: Remove from the oven. Working quickly while the cookies are hot and soft, use a small, oiled spoon to press a stable "well" into the center. Immediately pipe a small amount of your yuzu jelly into the dent.