I love tea. I love shortbread. Why not combine the two? Being Scottish, shortbread is one of those classic recipes and it’s also so easy to make. The key is that you must, MUST, use some rice flour or semolina. It’s a course flour made with either rice or wheat. It makes the shortbread light and crispy and is what makes it shortbread, not a sugar cookie.
Ideally the tea used for this shortbread should be loose leaf or a really good quality bagged tea where the leaves are still of a decent size. I used Teapigs early grey.
You can of course make these plain by omitting the tea. Or add in other flavours. I love lavender in the spring time.
When baking, I decided to make these into biscuit shapped using a cutter. However you can also make triangle shortbread by pressing the mixture into a 20cm tart tin.
Also, how cute is this cup and saucer? I bought it from TK Maxx. It’s by a brand called Grace’s Teaware but I can’t seem to find anything online for them. Anyway I love it!
- 130 grams unsalted butter
- 60 grams caster sugar
- 1-2 tablespoons earl grey tea leaves
- 130 grams plain flour
- 60 grams rice flour or semolina
- Place the butter and sugar in a bowl and beat until light and fluffy. Add the tea and beat for a second to combine. You don't want to beat it too much incase it breaks the leaves.
- Add in the flour and rice flour and stir, bringing the mixture together into a dough. If you feel it gets to stiff using a spoon, put some flour on your hands and kneed the dough together. The dough should be smooth, not sticky.
- Roll the dough on a lightly floured work surface to about 1cm thick. Cut using any shaped cutter. Place on a baking sheet liked with baking paper. Leave a little gap but these won't spread too much. If using a tart tin, place the dough in and push towards the edges, ensuring the mixture is level. Score into 8 and prick with a fork. Place the dough in the fridge for about 30 minutes to cool.
- Once the dough is chilled, heat an oven to 170 degrees celius (fan oven). Sprinkle a thin layer of sugar over the shortbread before placing in the oven for 15 minutes for the biscuits or 30 minutes if using the tart tin. They should be a light golden colour.