Have you thought about having your tea not just with your shortbread but in your shortbread? The recipe here for Tea-Infused Shortbread is courtesy of Yorkshire Tea, the UK’s best-selling tea brand and one which is fast becoming an Aussie favourite.
The producer of this refreshing tea, Taylors of Harrogate, was founded in 1886 when Charles Taylor and his two sons set up tea and coffee kiosks around Yorkshire, UK, along with a flagship store in the small town of Harrogate.
Yorkshire Tea, launched in 1977, is a blend of teas from up to 25 tea estates across Africa and India. The company’s team of seven expert tea tasters can taste up to 1,200 cups of tea per day.
Yorkshire Tea sells 3 products in Australia through supermarkets, David Jones and Harris Farm stores, each containing 100 bags: Yorkshire Tea, Yorkshire Gold and Proper Strong. It also sells two speciality brews in Australia: Biscuit Brew, and Toast and Jam Brew, available at David Jones, Coles and IGA.
Recipe For Tea-Infused Shortbread
240g plain (all-purpose) flour
3 Yorkshire Tea Gold tea bags
70g icing sugar
150g butter, salted
pinch of salt
Preheat the oven to 160 deg C and line a 20x20cm square tin with baking paper on the base and sides. Place the flour, tea bag contents, icing sugar and salt in a large food processor and process until tea leaves are well dispersed.
Add the butter and pulse to combine. If it is too dry, add one or two tablespoons of milk. Press into the paper-lined tin and score deep lines into the dough. Prick with a fork and bake for 40 minutes until pale golden. Cool for 5 minutes and then remove from the tin. Cut into fingers with a sharp knife.
If you liked this recipe, you might also enjoy our recipes for cocktails made with Yorkshire Tea. You might also like these tips on how to make a great cup of tea.
This is not a sponsored post but Yorkshire Tea sent us a selection of their teas to try.
