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
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
- Preheat oven to 145 degrees C.
- Mix sugar, salt and beat in the butter until well combined.
- 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).
- Transfer the mixture into a brownie / baking pan (30 x 25 x 5 cm).
- Pat the dough down until well combined and level.
- Sprinkle caster sugar on top.
- Bake for 45 to 55 minutes until the top is golden brown and the edgse shrink from the pan.
- Remove from oven, allow to cool for 10 minutes in the pan.
- Remove from the pan and cut into squares.