Tetley Earl Grey Vanilla Shortbread Biscuit

Shortbread

• Stir flour with corn starch and salt until combined; set aside. Place butter, icing sugar and granulated sugar in a separate bowl.
• Open tea bags and add leaves to bowl. Beat until light and fluffy. Add flour mixture; beat on low just until the dough comes together.
• Divide the dough into two portions and form into 1 1/2-inch (4 cm) square-shaped logs.
• Wrap and chill for at least 1 hour or until firm enough to slice easily.
•  Preheat oven to 325°F (160°C).
• Line baking sheets with parchment paper. Cut each log into 1/4-inch (5mm) thick slices and place 1-inch (2.5 cm) apart on the prepared baking sheets.
• Bake, in batches, for 15 to 20 minutes or until pale golden on the bottom. Cool completely on a rack.

Glaze

• In microwave, heat cream for 30 seconds or until steaming.
• Open tea bag and add leaves to cream.
• Stir and steep for 5 minutes.
• Gradually stir in icing sugar until smooth.
• Spoon into re-sealable plastic bag; snip a small hole in the corner of the bag.
• Drizzle over the shortbread.
• Let stand for 15 to 20 minutes or until the glaze is set.

Tetley Tips

•  If biscuits feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking
• Hold trays of sliced biscuit dough in the fridge between batches