full recipe – tea-infused shortbread
Lorraine Elliot, the creator of Not Quite Nigella, has written up a lovely recipe that will go nicely with any brew.
INGREDIENTS
240g plain all-purpose flour
Three Yorkshire Tea Gold tea bags
70g icing sugar
150g butter, salted
A pinch of salt
METHOD
- Preheat the oven to 160 C and line a 20x20cm square tin with parchment on the base and sides.
- Place the flour, tea bag contents, icing sugar and salt in a large food processor and process until tea leaves are well dispersed.
- Add the butter and pulse to combine. If it is too dry add a tablespoon or 2 of milk. Press into the parchment-lined tin and score deep lines into the dough.
- Prick with a fork and bake for 40 minutes until pale golden.
- Cool for five minutes and then remove from the tin. Cut into fingers with a sharp knife.
- Enjoy with a good cuppa!
Check out more of Lorraine's lovely recipes by checking out her blog, Not Quite Nigella.
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