Preheat oven to 360f /180 c and line an 8” cake tin with greaseproof paper Put 3 teaspoons Nannup Brook Farm Simply Sencha tea in a tea pot. Pour 1/3 cup of hot water over the tea leaves and brew for a 10 minutes. Pour the tea into a small bowl and let it cool. Combine vegetable oil and Nannup Brook Farm Simply Sencha tea in the bowl. Whisk eggs until frothy in a large bowl, adding both sugars gradually. Sift flour, baking powder, and 2 tsp of Nannup Brook Farm Simply Sencha tea into another bowl. Add half of this into the egg mixture and stir lightly. Add half of the green tea and oil mixture into the bowl and stir. Add the rest of flour mixture into the batter and stir lightly. Further, add the rest of green tea and oil mixture into the batter and mix well. Pour the batter into the cake pan. Bake for about 35 minutes, until a piercing knife comes out clean. En Voila - delicious with thick whipped or double cream that wouldn't go a miss with a splash of Brandy or Cointreau, and a sprig of mint.
Spicey bitesized delights that melt in your mouth, such a treat. Makes about 40 bite sized delights
1/2 cup unsalted butter, room temperature 2 x 1/3 cups icing sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 5 teaspoons ground Nannup Brook Farm Chai Cha Che tea 1 cup all purpose flour 3/4 cup roughly chopped toasted almonds
Preheat oven to 350°F/176 C Beat together butter, 1/3 icing sugar, both extracts, Nannup Brook Farm Chai Cha Che Beat in flour, then stir in almonds. Using hands, roll dough into small balls or logs. Place on large baking sheet, spacing apart. Bake until pale golden, about 20 minutes. Cool on rack, then roll in remaining 1/3 icing sugar before serving and devouring
Nannup Brook Farm natural Western Australian Honey