Tea Biscuits

If you saw my story where I called these biscuits shortbread. Well after I had tasted them I could tell right away they were indeed NOT shortbread. That was a little disappointing as the recipe did state they were 'shortbread' however these are more like a viennese or melting moment biscuit.

They are super delicious and of course I did my own little spin on this recipe.

Now depending on how thick you cut these, will depend on how many biscuits you get. I estimated around 74. I also was able to freeze half of each long. Just wrap in baking paper, then in gladwrap. Defrost in the fridge and bake as normal.

Ingredients:

300g Unsalted Butter softened

80g icing Sugar

400g Plain Flour

100g Cornflour

1 tsp Vanilla Paste

2 Lemons zested

45g Cranberries

Note:

• Lemon and cranberries are optional.

• You can add orange zest, choc chips or nuts.
  

Method:

• Cream butter, sugar and vanilla till light in colour.

• Add in the lemon zest and mix, then add in the flours, mix till a dough forms.

• Divide the dough in two, leave one half plain and knead in the cranberries to the other half.

• Roll each half into a somewhat thick sausage and refrigerate for 30 minutes.

• Preheat over to 160c

• Cut the sausage on an angle, making sure your slices aren’t too thick or thin.

• Place onto a lined baking tray and bake for around 15 minutes. They should be lightly golden, but still white looking.

• Allow to cool on the tray.

• Once cool, mix water and icing sugar together to form a thick icing and drizzle over the biscuits. You can also add lemon juice to make a lemon icing.