Tetley Cinnamon Orange Shortbreads

Shortbread:

• Stir plain flour with cornflour and salt until combined; set aside.
• In a separate bowl, place butter, icing sugar, orange zest and castor sugar.
• Open tea bags and add the tea leaves to the butter and sugar mixture.
• Beat gently with a mixer until light and fluffy.
• Slowly 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, the mixture may need 15-20 minutes in the fridge until the dough firms up slightly, before moulding. 
• Preheat oven to 170°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 mixture into a piping bag.
• Once cooled,  place a tray under the cooling rack and drizzle glaze in a zig-zag over the shortbread.
• Let stand for 20-30 minutes or until the glaze is set.
• Once set, store in an airtight container in a single layer. Shortbreads will keep several days.

Tetley Tips:

• If the 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.
• If you don't have any piping bags,  snip the corner off a zip-locked bag for a good substitute.