TETLEY EARL GREY SHORTBREAD COOKIES

Ingredients

Shortbread

Glaze

METHOD

Shortbread:

1. Stir flour together with cornstarch and salt and mix until combined, then set aside.
2. Place butter, icing sugar, vanilla essence and granulated sugar in a separate bowl, then open tea bags and add the loose leaves.
3. Beat together until light and fluffy.
4. Add the flour mixture - beat on low until the dough comes together.
5. Divide the dough into two portions and form into 4 cm square-shaped logs.
6. Wrap and chill for at least 1 hour or until firm enough to slice easily.
7. Preheat oven to 160°C.
8. Line baking sheets with parchment paper.
9. Cut each log into 5mm thick slices and place 2.5 cm apart on the prepared baking sheets.
10. Bake in batches, for 15 - 20 minutes or until pale golden on the bottom.
11. Cool completely on a rack.

Glaze:

1. Add the vanilla pod and cream to a pot and bring to a simmer, stirring frequently.
2. Open tea bag and add loose leaves to cream.
3. Reduce heat and stir frequently for 5 minutes.
4. Gradually stir in icing sugar until smooth.
5. Take off the heat and allow to cool slightly.
6. Spoon into re-sealable plastic bag, then snip a small hole in the corner of the bag.
7. Drizzle over the shortbread.
8. Let stand for 15 - 20 minutes or until the glaze is set

Tetley Tips:

• If cookies feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking.
• Hold trays of sliced cookie dough in the fridge between batches.