Making Shortbread (Green Tea)

Ewan’s at nursery try-out giving me a few hours free to do as I pleased. I decided to take a nap, lay down for 10 minutes and was itching to do something else. Jane said the first thing she did when she was free from her kids were to have a long poo time! Classic Jane!

I saw this recipe (lavender shortbread) from a cook book given to me on Christmas and decided to try making myself some green tea shortbread. My experimental shortbread turned out scrummy! Here is the recipe, though I must warn you, it is extremely buttery and sinful Big Smile

70 g caster sugar (I used brown sugar to compliment the strong green tea flavour)
2 tsp green tea powder (optional you can use cocoa powder, dried lavender, dried rose etc for variations)
1/4 tsp fine salt (though I did omit this as I used salted butter)
350 g slightly softened and cubed (original recipe says to use unsalted, but I only have salted butter in the fridge)
350 g plain flour


  1. Preheat oven to 145 degrees C.
  2. Mix sugar, salt and beat in the butter until well combined.20120716-085954 PM.jpg
  3. Fold in the flour until just combined (I cheated as the butter was sooo sticky, I broke my spatula whilst folding the batter, hence, I whizzed 3/4 of the flour with my electric mixer and folded the remaining 1/4 of the flour).
  4. Transfer the mixture into a brownie / baking pan (30 x 25 x 5 cm).
  5. Pat the dough down until well combined and level.
  6. Sprinkle caster sugar on top.
  7. Bake for 45 to 55 minutes until the top is golden brown and the edgse shrink from the pan.
  8. Remove from oven, allow to cool for 10 minutes in the pan.
  9. Remove from the pan and cut into squares.