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Camomile Tea & Lemon Shortbread Recipe! #tipit
Food & Drink
225g (2 sticks) softened butter
110g (1/2 cup + 1 tbsp) caster (superfine) sugar plus extra for sprinkling
finely grated zest of 1 lemon
The contents of 3 camomile tea bags (about 4 tsp), make sure it is finely ground tea
1/4 tsp salt
225g (1 + 3/4 cups + 2 tbsp) plain flour
110g (3/4 cup + 2 tbsp) cornflour (cornstarch)
Whisk the butter and sugar together in an electric mixer until pale and fluffy then cut open the tea bags and tip in the loose tea leaves ( make sure they are finely ground). Add the lemon zest and salt and whisk to combine.
In a separate bowl, sift together the flour and cornflour then add it to the butter mixture and mix until it forms a dough; shape into a ball.
Roll the dough out on a lightly floured surface to about 5mm thick. Cut into whatever shapes you like and place on two baking trays, prick each biscuit several times with the tines of a fork. Place the trays of biscuits in the freezer for about 15 minutes (or for at least 30 mins in the fridge), while you heat the oven to 170C/325F/gas mark 3.
Bake for 15-20 minutes, until just golden around the edges. Leave to cool on the trays for a couple of minutes then transfer to a wire rack, sprinkle with sugar and leave to cool completely.