Matcha Smoothie
This is a family recipe passed on by my Great Auntie Annie who lived independently until the age of 100. She eventually passed away at 102.
8oz Butter
4-5oz Icing Sugar
6oz Cornflour
6oz Plain Flour
Beat the butter until soft & add icing sugar.
Beat well.
Carefully mix in the flour & cornflour and knead well.
Makes 2 rounds about half centimetre thick or make biscuits.
Bake at 160 degrees until very pale golden.
This recioe is best in a none fan oven and is also best if not made in a mixer.
4oz Butter
3oz Demarera Sugar
2 tbsp Golden Syrup
3oz Jumbo Oats
3oz Porridge Oats
3oz Glacé Cherries
2oz Shredded Coconut
Heat the butter, sugar & syrup gently in a pan until melted and dissolved.
Remove from heat.
Stir in the oats, cherries & coconut.
Spoon into a parchment lined 7 inch square tin.
Bake at 180* (160* fan oven) for 15-20 minutes until pale & golden.
Cool for 10 minutes and then cut into squares.
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