Upgrade your shortbread with this mildly adventurous twist on a tea-time classic. Citrus cuts through buttery biscuit loveliness with a subtle hint of bergamot. These biscuits are the perfect accompaniment to our Afternoon Tea. Try it yourself, and let us know what you think.
Makes: 40 biscuits
Takes: an hour or so
400 grams of plain flour
2 tablespoons of our loose-leaf earl grey tea (or empty some teabags!)
1/2 teaspoon of salt
225 grams unsalted butter
150 grams caster sugar
1 teaspoon of vanilla extract
The zest of one good lemon
1. Mix together flour, salt, and tea in a bowl.
2. Using a wooden spoon or a fancy mixer, cream the butter and sugar until fluffy.
3. Stir in the lemon zest and vanilla extract.
4. Slowly and carefully stir in the flour until it has just formed a dough
5. Dust a clean surface with flour and roll the dough into two equal sausages (The less you work it, the shorter the biscuit.) Wrap them in cling film and refrigerate or freeze until hard.
6. Preheat the oven to 175 degrees Celsius and grease and line a couple of baking sheets.
7.Slice the now firm dough sausages into rounds and place on the baking sheets leaving a little space around each. You should get around 20 from each.
8. Bake for around 13 minutes until the edges start to brown.
Eat warm from the oven. Serve with our Afternoon Tea.