Everything I love – lavender, Earl Grey, vanilla PLUS easy to make – all in one tasty, shortbready biscuit.
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.
- 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)
- 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).
- Add the sugar, butter, and vanilla.
- Pulse together until the ingredients form a dough and all the crumbs are combined.
- Tip the dough onto plastic wrap and roll into two logs/tubes of about 3-4 cms in diameter each.
- Wrap in the plastic, tightly twisting the ends of the plastic wrap and put in the fridge for about 1/2 an hour.
- Pre-heat oven to 190C/375F.
- Remove from plastic and cut (with a nice sharp knife) into discs about 1cm thick.
- Place on parchment paper on a baking tray(s) and bake for about 10-12 minutes, or until the edges go golden brown.
- Cool for about 5 minutes on the baking tray(s) and then transfer to a cooling rack.
- Be a domestic god(dess).
- 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