Celebrate Easter this spring with a delightful Lavender Earl Grey shortbread, a fragrant treat combining the floral notes of lavender and the botanical hint of Earl Grey tea. Perfect for special occasions or a cosy tea time!
Ingredients:
For the shortbread:
- 225g unsalted butter, softened
- 60g icing sugar
- 2 tbsp caster sugar
- 68g cornflour
- 260g plain flour
- 1 tbsp dried Cotswold Lavender culinary grains
- 1 tbsp finely ground Cotswold Lavender Earl Grey tea
- 1 tbsp vanilla extract
For the icing (optional):
- 125g icing sugar
- 2 tbsp cream or milk
- 1 tsp finely ground Earl Grey tea
- 1 tbsp vanilla extract
OR
- Sprinkle with Cotswold Lavender sugar and Cotswold Lavender culinary grains
Method:
Prepare the Lavender-Earl Grey Sugar:
- Grind the caster sugar, lavender, and Earl Grey tea together using a mortar and pestle or food processor until finely combined.
- Mix in the icing sugar until well incorporated.
Make the Biscuit Dough:
- Cream the softened butter and lavender-Earl Grey sugar mixture until fluffy.
- In a separate bowl, combine the plain flour and cornflour.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. If the dough is too soft, refrigerate for about 20 minutes.
Shape and Bake:
- Preheat the oven to 176°C (350°F).
- On a lightly floured surface, roll out the dough to approximately 1.5 cm thickness.
- Cut into desired shapes and place on a baking tray lined with parchment paper.
- Bake for 12 minutes, or until the edges are lightly golden.
- Allow the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Optional Icing:
For a glossy finish, mix the icing sugar, cream (or milk), Earl Grey tea, and vanilla extract until smooth.
Once the biscuits are completely cooled, dip them into the icing or drizzle it over the top.
Let the icing set for up to one hour before serving.
Relax and enjoy with family and friends with a pot of tea!
