Tetley Cinnamon Orange Shortbreads

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 Tetley Twists Cinnamon Orange tea bags
  • zest of 1 orange

 

Glaze:

  • 2 tablespoons thickened cream
  • 1 Tetley Twists Cinnamon Orange tea bag
  • 1 cup icing sugar, sifted

Directions

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.