I love this recipe as the shortbread is so rich and has a beautiful creamy aftertaste from the tea. You could make this tea infused shortbread recipe with any of our loose leaf teas, so if you’re a fan of Earl Grey, Chai, Cappuccino or any of our flavoured teas then you could try those in this recipe also. Just substitute the Milky Oolong we’ve used for something else you like.
- 1 cup of unsalted butter
- 1 teaspoon of Milky Oolong tea leaves
- 1/3 cup of packed brown sugar
- 1 1/2 cups of plain flour
- Preheat oven to 190 degrees celcius. Line a baking pan with baking paper or wax paper. Alternatively you could just brush the baking pan with melted butter.
- In a small saucepan melt the butter on a low heat. Add the tea leaves and allow to infuse for about 10 minutes, stirring constantly to make sure the butter doesn’t brown or burn.
- Remove the butter from the heat and remove the tea leaves either through a sieve or piece of cheesecloth. Set aside to cool.
- Mix the cooled butter with the brown sugar and sifted flour until the mixture looks like damp sand. It’s best to blend by hand.
- Transfer the shortbread mixture into the baking pan, spread it out evenly and press it down to form a compressed layer. Bake for 15 – 20 minutes, or until the edges are golden brown and slightly crispy.
- Allow the tea infused shortbread to cool for a few minutes before cutting into whatever shapes you want. However, don’t wait too long to slice them as they may be too crumbly when cool. This tea infused shortbread recipe is lovely served with your favourite cup of tea!