Tea-infused Shortbread - Recipe by Yorkshire Tea

Ingredients

240 g plain all-purpose flour
3 Yorkshire Tea Gold tea bags
70 g icing sugar
150 g butter, salted
Pinch of salt

Method

Preheat the oven to 160 C and line a 20 cm x 20 cm square tin with parchment on the base and sides.

Place the flour, tea bag contents, icing sugar and salt in a large food processor and process until tea leaves are well dispersed.

Add the butter and pulse to combine. If it is too dry add a tablespoon or 2 of milk.

Press into the parchment-lined tin and score deep lines into the dough.

Prick with a fork and bake for 40 minutes until pale golden.

Cool for 5 minutes and then remove from the tin.

Cut into fingers with a sharp knife.

Credits: Yorkshire Tea

Photo Credits: Yorkshire Tea