Shortbread tea biscuits

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Shortbread tea biscuits

Makes 12


250g plain flour
90g cold butter, cubed
85g icing sugar
1 egg
1 tsp vanilla extract
A pinch of salt
100g dark chocolate, chopped

Kitchen string


  1. Beat the butter and flour together in a mixing bowl until combined.
  2. Add the icing sugar, egg, vanilla extract and salt and beat until incorporated.Transfer the dough to a work surface and shape into a disc. Wrap in cling film and refrigerate for 30 minutes.
  3. Place the dough between two sheets of parchment paper and roll it out until it is about 5mm thick.
  4. Lay a tea bag down onto the dough for measurement and cut out rectangles using a knife. Using the tea bag again as a guide, trim off the top corners to give the rectangles a tea bag shape. Use a skewer or straw to poke a hole at the top of each one.
  5. Place on a baking tray and refrigerate for 30 minutes again.
  6. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Bake the biscuits for 10-12 minutes until slightly golden. Leave to cool completely.
  7. Melt the dark chocolate in a bowl set over a saucepan of gently simmering water, then remove from the heat and stir until smooth.
  8. Dip the cooled biscuits halfway in the melted chocolate, then place on a baking tray lined with parchment paper. Refrigerate for 15 minutes for the chocolate to harden.
  9. Thread a piece of string through the hole and tie to secure. Wrap a few of the cooled biscuits in a gift bag, then package with some tea bags or — better yet — a personalised loose leaf tea blend.