Camomile Tea & Lemon Shortbread
Servings 30 biscuits
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.