Westlake Emerald Shortbread

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Yields 50 small biscuits

 

2 cups plain flour
2 tbspWestlake Emerald tea leaves
1 cup butter
1/2 cup icing sugar
Pinch of salt

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• Place tea leaves in spice grinder and blitz till fine powder.

• Sift the flour, powdered tea and salt into a bowl.

• In a mixer bowl, beat butter and icing sugar until fluffy.

• Add flour mixture to mixer bowl and mix slowly until dough just comes together.

• Pull dough together carefully in a log, approximately 2 inches in diameter.

• Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.

• Slice dough into 1/4 inch rounds and place on a lined cookie sheet, approximately 1 inch apart.

• Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the biscuits are just starting to turn golden around the edges), turning the pan halfway through the baking time.

• Remove cookies immediately from the cookie sheet and cool on a wire rack.

• Store in an airtight container or wrap well and freeze.