Mango Summer Shortbread
Time
2 hours
Difficulty
Easy
Serves
10
My Kitchen Drawer has created a quick and easy summer shortbread recipe using our exotic Mango & Bergamot Loose Tea. The light citrus and fruity notes are entwined in every flakey bite.
INGREDIENTS
125g unsalted butter
60g caster sugar
1 tsp vanilla
2 tsp Mango and Bergamot tea leaves
30g chopped dried mango
180g plain flour
¼ tsp fine salt
Edible flowers (such as violas)
METHOD
- Cream the butter, sugar and vanilla together until it's pale and light.
- Add the flour, salt, tea leaves and dried mango and combine until it comes together as a dough.
- On a floured surface, roll out the dough to about 1cm thickness and cut out the shortbread with a round cookie cutter.
- Lay the cut-out dough onto a prepared lined baking tray and press a few edible flowers gently into the dough.
- Let the shortbread chill in the fridge for 30 minutes.
- Preheat the oven to 170C then bake the chilled shortbread for 10-12 minutes until the edges are almost turning golden.
- Sprinkle the warm shortbread with sugar and let them cool before serving with a cup of Mango and Bergamot Tea.
125g unsalted butter
60g caster sugar
1 tsp vanilla
2 tsp Mango and Bergamot tea leaves
30g chopped dried mango
180g plain flour
¼ tsp fine salt
Edible flowers (such as violas)
- Cream the butter, sugar and vanilla together until it's pale and light.
- Add the flour, salt, tea leaves and dried mango and combine until it comes together as a dough.
- On a floured surface, roll out the dough to about 1cm thickness and cut out the shortbread with a round cookie cutter.
- Lay the cut-out dough onto a prepared lined baking tray and press a few edible flowers gently into the dough.
- Let the shortbread chill in the fridge for 30 minutes.
- Preheat the oven to 170C then bake the chilled shortbread for 10-12 minutes until the edges are almost turning golden.
- Sprinkle the warm shortbread with sugar and let them cool before serving with a cup of Mango and Bergamot Tea.
