earl_grey_vanilla_shortbread_cookies
Tetley Cinnamon Orange Shortbreads

Ingredients

 

Shortbread:

  • 1 2/3 cups plain flour
  • 1/2 cup cornflour
  • 1/2 teaspoon salt
  • 250g unsalted butter softened
  • 1/4 cup icing sugar
  • 1/4 cup castor sugar
  • 3 bags Tetley ” Twists” Cinnamon Orange tea bags
  • 1 orange, peel zested

 

Glaze:

  • 2 tablespoons 35% whipping cream
  • 1 bag – Tetley “Twists” Cinnamon Orange tea bag
  • 1 cup icing sugar sifted

Directions

Shortbread:

  • Stir plain flour with cornflour and salt until combined; set aside.
  • Place butter, icing sugar and castor sugar in a separate bowl.
  • Open tea bags and add leaves to bowl with orange zest.
  • Beat gently until light and fluffy in either mixer or processor.
  • Add flour mixture beating on low just until the dough comes together.
  • Divide the dough into two portions and form into 4 cm square or round shaped logs.
  • Wrap and chill for at least 1 hour or until firm enough to slice easily.
  • If shaping into a square you may need to square up after say 15 minutes in the refrigerator as the mixture is very soft to start with.
  • Preheat oven to170°C. Line baking sheets with baking paper.
  • Cut each log into 7mm thick slices and place 2cm apart on the prepared baking sheets.
  • Bake, in batches, for 15 to 20 minutes or until pale golden on the bottom. Cool completely on a rack.

 

Glaze:

  • In microwave, heat cream for 30 seconds or until steaming.
  • Open tea bag and add leaves to cream. Stir and steep for 5 minutes.
  • Gradually stir in icing sugar until smooth.
  • Spoon into resealable plastic bag; snip a small hole in the corner of the bag.
  • Place rack over a tray and drizzle glaze in a zig-zag over the shortbread.
  • Let stand for 20-30 minutes or until the glaze is set.
  • When icing is set, store in an airtight container in a single layer. Shortbreads keep several days.

 

Tetley Tips:

  • If shortbreads 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.

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