I have been meaning for quite some time to try baking with tea, I mean I love to drink it, so why not eat it too? Admittedly I mostly just drink standard black tea (English Breakfast, with milk, no sugar, about four cups a day; in case you were interested.).
And although I have a cupboard full of herbal teas I rarely stray away from my usual; although I am partial to the occasional cup of Earl Grey or chai. I tried to like green tea because I know it's good for me, but I just couldn't do it; even the flavoured ones had to be forced down... I do try and refrain from drinking caffeine after about 5pm though, so if I fancy a hot drink in the evening I go for camomile tea (or hot chocolate or hot spiced milk).
Camomile is widely used for is relaxing properties and to aid sleep and is delicious sweetened with a little honey. I thought that it would work well in some simple, buttery shortbread biscuits, paired with a bit of lemon zest.
It is a very delicate flavour, but takes the shortbread beyond being a simple biscuit to something a little more refined and elegant. Needless to say, they didn't last long, and went perfectly with a cup of tea (camomile or otherwise).
Shortbread is incredibly simple to make, and really doesn't take long at all; it is important to chill the biscuits well before you bake them though, as this ensures that they are crisp and stops them from spreading in the oven.
I add a little cornflour to mine, which gives them a lovely melt in the mouth texture. I just cut open a couple of camomile tea bags to get the tea leaves, make sure that it is finely ground stuff though - you don't want big bits in your biscuits.
Camomile Tea & Lemon Shortbread
Ingredients
- 225 g (1 cup) softened vegan block butter
- 110 g (½ cup + 1 Tablespoon) caster (superfine) sugar plus extra for sprinkling
- finely grated zest of 1 lemon
- The contents of 3 camomile tea bags (about 4 teaspoons, make sure it is finely ground tea)
- ¼ teaspoon salt
- 225 g (1 + ¾ cups + 2 Tablespoons) plain (all-purpose) flour
- 110 g (1 cup) cornflour (cornstarch)
Instructions
- Whisk the butter and sugar together in an electric mixer until pale and fluffy then cut open the tea bags and tip in the loose tea leaves ( make sure they are finely ground). Add the lemon zest and salt and whisk to combine.225 g (1 cup) softened vegan block butter, 110 g (½ cup + 1 Tablespoon) caster (superfine) sugar plus extra for sprinkling, finely grated zest of 1 lemon, The contents of 3 camomile tea bags, ¼ teaspoon salt
- In a separate bowl, sift together the flour and cornflour then add it to the butter mixture and mix until it forms a dough; shape into a ball. If it is too soft wrap it well and refrigerate for about an hour before rolling.225 g (1 + ¾ cups + 2 Tablespoons) plain (all-purpose) flour, 110 g (1 cup) cornflour (cornstarch)
- Roll the dough out on a lightly floured surface to about 5mm thick. Cut into whatever shapes you like and place on two baking trays, prick each biscuit several times with the tines of a fork. Place the trays of biscuits in the freezer for about 15 minutes (or for at least 30 mins in the fridge), while you heat the oven to 170°C/150℃ fan/325°F/gas mark 3.
- Bake for 20-22 minutes, until just golden around the edges. Leave to cool on the trays for a couple of minutes then transfer to a wire rack, sprinkle with sugar and leave to cool completely.
Elena
First off, I love shortbread and camomile tea but 10 minute prep time? Sold!
hannahhossack
Ha ha! I love making shortbread - so quick and easy 🙂
Lena
Im not particularly culinarily inclined, but I managed to make these and they turned out well enough to gift to someone. Thanks for the recepie. Tastes and looks amazing.
Helen at Casa Costello
Your pictures have inspired me to try camomile - I'm normally a super strong tea girl, almost black and so strong your spoon can stand up in it! That shortbread is perfectly pretty! Thanks so much for being such a great part of the #Bakeoftheweek crew x
hannahhossack
Thanks Helen 🙂 x
ciaraattwell
Beautiful! Gorgeous photos and styling as always
hannahhossack
Thank you 🙂
patisseriemakesperfect
These look so good Hannah. I love baking with tea and these look so delicate, I imagine they're very tasty. Thanks for linking to #CookBlogShare
hannahhossack
Thanks Angela 🙂 This is the first time I've tried baking with tea (other than soaking fruit in it), and I'm hooked! x
lucyparissi
So pretty and delicate and lovely flavours! Plus you have reminded me to 'borrow' a teapot when I get to Greece – think my mum has that exact one in your photos : )
hannahhossack
Ha ha! I 'borrowed' mine (and several other things...) from my parents :p x
Misplaced Brit (@Misplaced_Brit)
I might have to find someone else to 'borrow' these things from 😉
patisseriemakesperfect
Love the teapot and the props in these pictures. They're framed beautifully and the shortbread looks so buttery rich and delicious. Thanks for linking to #CookBlogShare
Dee @ Master Chefette
Yummo! Absolutely love the idea of using camomile in a recipe! Beautiful photography too 🙂
hannahhossack
Thank you 🙂 I think I might like eating tea even more than I like drinking it!
Misplaced Brit (@Misplaced_Brit)
Delicious, refreshing, flavourful, luxurious little biscuits!
...You've done it again! Pinning; tweeting; lots of fellow blogger love x
Thanks for linking up with #TastyTuesday 🙂
hannahhossack
Thanks Steph! x
Traditionally Modern Food
Gry clicks.. Strawberry shortbread looks yum:-)