Delicate, buttery shortbread cookies with a refreshing hint of Tetley Lemon Tea. Perfect for an afternoon treat (Serves 20).
Ingredients:
- Tetley Lemon Tea bags (cut open and use the tea leaves)
- 225g unsalted butter, softened
- 100g sugar
- 250g flour
Instructions:
- Beat butter and sugar together until smooth. Add flour and tea leaves, then mix into a dough.
- Roll out the dough and cut into shapes or form a log and slice into rounds.
- Place on a baking sheet and bake at 160°C (320°F) for 12-15 minutes, until edges are golden.
- Let them cool before serving.
Have you got it at home?
- Tetley Lemon Tea bag
- Butter
- Sugar
- Flour
