Lavender Earl Grey Shortbread Biscuits!

lavenderearlygreyEverything I love – lavender, Earl Grey, vanilla PLUS easy to make – all in one tasty, shortbready biscuit.

Yes please!

Note: the dough needs to sit in the fridge for 1/2 an hour, so factor this in to your timing, but the prep and baking time is minimal. You’ll also need a food processor, plastic wrap, and parchment paper. 

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons lavender Earl Grey loose leaf tea (or 1 tablespoon loose leaf Earl Grey tea and 1 tablespoon lavender spice)
  • 3/4 cup white sugar (or castor sugar/confectioner’s sugar)
  • 1 tsp pure vanilla essence/extract
  • 1 cup butter, room temperature
  • pinch of salt

(makes about 24 biscuits)

Method:

  1. Combine the flour, tea, and salt in a food processor until the tea is spread evenly and you can see the bits of tea throughout the flour (use pulse setting for best results).
  2. Add the sugar, butter, and vanilla.
  3. Pulse together until the ingredients form a dough and all the crumbs are combined.
  4. Tip the dough onto plastic wrap and roll into two logs/tubes of about 3-4 cms in diameter each.
  5. Wrap in the plastic, tightly twisting the ends of the plastic wrap and put in the fridge for about 1/2 an hour.
  6. Pre-heat oven to 190C/375F.
  7. Remove from plastic and cut (with a nice sharp knife) into discs about 1cm thick.
  8. Place on parchment paper on a baking tray(s) and bake for about 10-12 minutes, or until the edges go golden brown.
  9. Cool for about 5 minutes on the baking tray(s) and then transfer to a cooling rack.
  10. Be a domestic god(dess).

Variations:

  • Add 2 teaspoons of cocoa to step 1 for a delicious chocolatey flavour (goes very well with the Earl Grey)
  • Experiment with different types of teas. This works REALLY well with the Caramel Rose Rooibos (from Neverland Tea Salon) that I’ve used for my tea cake
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