Earl Grey and Rosewater Shortbread Recipe

About a month ago I found rosewater in the supermarket baking isle and decided to try making some super scented tea snacks. This recipe is approximate as I was making it up as I went along a bit, and didn’t write it down at the time. I’m recording it as best I can remember at the request of a follower.

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Ingredients

– 2/3 cup butter or alternative spread
– 2/3 cup caster sugar
– 1/4 cup boiling water with 3-4 earl grey tea bags steeped in it for 15min
– 1 teaspoon rosewater
– 2 cups plain flour

Method

1) Cream butter and sugar
2) Steep earl grey teabags in boiling water for 15 min then strain teabags out and add water to butter and sugar. I also tore open a teabag and added some actual powdered tea to the mix but I don’t think it did much to the flavour and it created a slight graininess in the texture which I wouldn’t recommend.
3) Add rosewater and as much plain flour as needed to mix a firm dough that can be rolled out with a rolling pin
4) Roll out on a floured surface and cut into segments or shapes as desired
5) Bake at 170 degrees C for approximately 15-20min.

Best served with tea!

6 thoughts on “Earl Grey and Rosewater Shortbread Recipe

      1. Elizabeth Barber says:

        Thankyou! And thanks again for the biscuits, cakes, dinners, picnics , stories and laughs. E x P.S. Will there be a Christmas Picnic in McLaren Vale with biscuits? 🙂

        Like

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