Sunday, 31 October 2010

Earl Grey Shortbread


Makes 16 biscuits

1/2 cup of vegan sunflower margarine
1/2 cup of icing sugar
Couple of drops of vanilla extract
1 cup + 2 tablespoons of plain flour
1/8 teaspoons bicarbonate of soda
1/8 teaspoon of salt
The contents of 3 Earl Grey teabags

Preheat the oven to 350f/ 180C.
Grease and line a baking tray with greaseproof paper.

Using an electric whisk beat the margarine until creamy. Add the vanilla and icing sugar and beat again.

In a separate bowl, sift together the flour and bicarbonate of soda. Stir in the contents of the teabags.

Fold this mixture into the margarine mix in two batches. Add a bit more flour if too sticky.

Roll out on a floured board. cut out with your favourite cookie cutters.

Transfer to the baking tray and bake for 12-14 minutes until they start to turn golden.

Allow to cool on baking sheet for 5 minutes then transfer to a wire cooling rack.

Whilst they cool put the kettle on and make yourself a pot of Earl Grey.


Recipe by Caroline Turner

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