Tea Shortbread
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 12
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240g/8ozs. plain all purpose flour
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2-3 x Tea Bags (depending on how speckled you want it, I used 3 in these pics)
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70g/2.5ozs. icing sugar
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150g/5ozs. butter, salted
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Pinch of salt
Step 1 - Preheat oven to 160C/320F and line a 20x20cm or 8x8inch 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.
Step 2 - 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 5 minutes and then remove from the tin. Cut into fingers with a sharp knife.