I have always been a lover of tea and biscuits; not only is it ‘oh-so-British’ but a pairing that is truly tried and tested (I mean all those builders wouldn’t lie would they?). I decided to make shortbread rounds and flavour each batch with a different variety of loose leaf tea. After lots of careful consideration, I plumped for four different batches: Chai, Chamomile, Green and Earl Grey. When choosing tea as ingredients for baking, there are two simple rules: It must be loose, and it must be good quality.
Makes 20-24 biscuits
• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour, plus extra for rolling
• 2 tsp dried loose-leaf tea of your choice
I followed this shortbread recipe and simply added two teaspoons of steeped tea leaves to each batch before rolling it out. The leaves were steeped in just two teaspoons of freshly boiled water and allowed it to cool slightly beforehand.
My favourite batch was the Chai version. As I am a complete cinnamon fanatic (especially at this time of year) I made a second batch but added ½ tsp of ground cinnamon to the steeped tea. This just gave it an extra spicy kick!
These make great gifts and are the perfect size to enjoy with a cup of the hot stuff.
Makes 20-24 biscuits
• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour, plus extra for rolling
• 2 tsp dried loose-leaf tea of your choice
I followed this shortbread recipe and simply added two teaspoons of steeped tea leaves to each batch before rolling it out. The leaves were steeped in just two teaspoons of freshly boiled water and allowed it to cool slightly beforehand.
My favourite batch was the Chai version. As I am a complete cinnamon fanatic (especially at this time of year) I made a second batch but added ½ tsp of ground cinnamon to the steeped tea. This just gave it an extra spicy kick!
These make great gifts and are the perfect size to enjoy with a cup of the hot stuff.
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