- 140g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 220g golden caster sugar
- 2 large eggs
- 120g plain flour
- 1 tbsp matcha tea powder
- 50g blanched hazelnuts, toasted
Heat oven to 180C/160C fan/ gas 4. Grease and line a 20cm square tin with baking parchment. Cut 100g of the chocolate into chunks and put to one side. Melt the butter with the remaining chocolate in a bowl over a pan of simmering water, then remove from the heat and beat in the sugar. Leave to cool to room temperature, then beat in the eggs one at a time. Fold the flour and matcha through the mixture and gently stir through the hazelnuts and chunks of white chocolate.
Bake for 25-30 mins – you want it to be a bit gooey. Allow to cool, cut into squares and serve.