This is a MUST if you love Shortbread with a cuppa, it's all in one! Result!
I came up with this recipe after being inspired by someone i saw using bagged tea in cakes....I have to admit, it's divine, so gloriously subtle it's almost quite dainty!
175g/6oz plain flour
Pinch of salt
55g/2oz caster sugar plus extra for sprinkling
115g/4oz butter, chopped into chunks
2 Earl Grey tea bags, tear open the bags to remove the tea, discard the paper bags.... I used Twining's
Unwaxed lemon zest, finely grated
Pre heat oven to 150'C/300'F/Gas mark 2.
Grease a 20cm (ish) tart or cake tin (TIP.... I keep a knob of real butter in my fridge so it's nice and hard, makes it so much easier and less messy to grease a tin and when you're done just lob it back in the fridge for next time).
Mix together the flour, salt, sugar, Earl Grey tea and grated lemon zest in a bowl, then rub in the butter, mix until it forms a soft dough, don't over work the dough or your end result will be like you're chewing on an eraser!
Press the dough into the greased tin, if you're not using a tart tin maybe use a fork to make imprints around the edges to make it look fancy pants.
Mark eight pieces with a knife and prick all over with a fork.
Pop in the oven for 45-50 minutes, until the shortbread is firm and just coloured.
Leave it to cool a little in the tin then sprinkle with caster sugar. Cut the portions then remove and leave to completely cool on a wire rack.