SCENTED SHORT BREAD FINGERS

Perfect for the Christmas table

 

Makes 50

  • 250g soft unsalted butter
  • 2 tablespoons Tea Tonic Earl Grey tea leaves
  • 125g caster sugar – plus extra for sprinkling
  • ¼ teaspoon vanilla extract
  • 300g (2 cups) plain flour
  • 75g (1/2 cup) rice flour

 

  1. Melt butter in a small saucepan, add tea and stir for 1 minute, then turn off head and stand for 10 mins
  2. Strain the butter mixture through fine sieve & discard tea leaves, then refrigerate butter until firm.
  3. Using an electric mixer, beat butter and any liquid separated from butter with sugar and vanilla until light and fluffy, then gradually add combined sifted flours and beat until a dough forms.
  4. Form teaspoonsful of mixture into 11cm long fingers.
  5. Roll fingers in sugar and place 3cm apart on baking paper-lined oven trays and refrigerate for 2 hours.
  6. Bake trays of shortbread fingers, one at a time at 170C for 10-12 minutes or until lightly golden then cool on trays.