People have been known to fall in love with Shizuka Ryokan when they taste the matcha shortbread that we serve upon arrival.
250g butter (room temperature)
¼ cup caster sugar
⅓ cup cornflour
⅓ cup icing sugar
Rind from one grated lemon
1-2 teaspoons of matcha green tea powder
2⅓ cups of gluten-free plain flour
Heat oven (fan forced) to 160°C
Cream butter and sugar. Add vanilla essence, lemon rind, cornflour, icing sugar and matcha and keep beating until well combined and creamed. Fold in flour and mix well.
Roll out on floured surface until required thickness. Use cookie cutter to cut biscuit shapes. Put on baking paper on tray. Keep rolling and cutting until finished.
Cook in oven for approximately 30 minutes. Cool on tray.