Chai Shortbread Recipe

Ingredients:

• 100g caster sugar
• 200g softened butter
• 300g plain flour
• 3 Heath & Heather Oriental Chai & Liquorice teabags

Optional fillings for extra yummy biscuits:

• 50g dark or milk chocolate, chopped into small pieces. We recommend Divine Organic & Fairtrade Chocolate.
• Grated zest of 1/2 an organic orange.

Method:

1. Beat together the sugar and butter in a large bowl, until it turns pale and fluffy.
2. Add in half of the flour and stir, until the mixture is all combined. Pop in the rest of the flour and this time, use your hands to mix it all together.
3. Open the teabags and add the loose tea into the bowl and mix with your hands, bringing the dough together into a rough ball. Now would be the time to add any additional spices, chocolate pieces or orange zest, if you wanted too.
4. Roll the dough into a fat log shape, roughly around 5cm or 2 inches in diameter.
5. Wrap the log of dough tightly in cling film and place it in the fridge for at least an hour or until it becomes solid. (for freezing advice, see the tip section below).
6. Preheat your oven to 200C/180C Fan or at Gas 6, and line your baking tray with baking paper.
7. It’s time to unwrap our log of dough! Remove the cling film and slice your dough log into 14 round pieces, roughly 2cm wide.
8. Place each piece onto the lined tray and bake them for 15-20 minutes or until the edges have begun to brown beautifully, while the tops remain plain.
9. Your shortbread biscuits are now ready! Take them out of the oven and leave them to cool slightly before you take a bite of all that yummy goodness.

These biscuits will keep well for at least 1 week in a sealed container, but of course, nothing tastes better than fresh biscuits.