Cream the butter until soft, then add powdered sugar, honey, and salt. Mix until creamy.

Add black sesame powder and mix well.

Gradually add soy milk in 2–3 portions, mixing carefully to avoid separation.

Sift cake flour and baking powder, then fold into the mixture using a cutting motion.

Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

Roll out the dough with a rolling pin and cut shapes using cookie cutters.

Place the cookies on a baking tray and bake at 180°C for 15 minutes.