Recipe: Rooibos Earl Grey and lavender shortbread biscuits
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
An idyllic accompaniment to a cosy Sunday spent indoors, with a great film on the telly and a bottomless cup of tea, our Rooibos Earl Grey and Lavender Shortbread Biscuits are a little piece of comfort after a long week. We suggest pairing this treat with a modern classic, like Blue Jasmine (2013) starring the ever-talented Cate Blanchett. Pull up your favourite blanket, pop on the kettle and cosy up with these brilliant baked goods.
This post has been created in partnership with Tick Tock tea.
Earl Grey and lavender shortbread biscuits
Preheat oven to 220c.
Line a baking tray with baking paper.
Cream the butter and sugar, until light and fluffy.
Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.
On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.
Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.
Prick the top of the shortbread with a fork.
Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.
Preheat oven to 220c.
Line a baking tray with baking paper.
Cream the butter and sugar, until light and fluffy.
Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.
On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.
Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.
Prick the top of the shortbread with a fork.
Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.
An idyllic accompaniment to a cosy Sunday spent indoors, with a great film on the telly and a bottomless cup of tea, our Rooibos Earl Grey and Lavender Shortbread Biscuits are a little piece of comfort after a long week. We suggest pairing this treat with a modern classic, like Blue Jasmine (2013) starring the ever-talented Cate Blanchett. Pull up your favourite blanket, pop on the kettle and cosy up with these brilliant baked goods.
This post has been created in partnership with Tick Tock tea.
Earl Grey and lavender shortbread biscuits
Preheat oven to 220c.
Line a baking tray with baking paper.
Cream the butter and sugar, until light and fluffy.
Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.
On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.
Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.
Prick the top of the shortbread with a fork.
Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.
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