Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Is there anything better than a cup of tea and a beautiful buttery shortbread biscuit? Tea flavoured shortbread I say. And with one of the finest tea producers around here on our doorstep, these really are something special yet so simple to make.

¾ cup sugar
2 tbsp Earl Grey tea (we used Zealong’s own Grey tea)
250g butter, cold
2 cups flour

Place the sugar and tea into a food processor and whizz until they are a fine powder. Add the flour and chopped butter. Process until it forms a dough.

Chill for 30 minutes before rolling out and cutting to shape. Bake at 180°C for approx. 12 minutes.

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