Rich, buttery & a li’l sweet... there’s nothing like warm shortbread fresh from the oven. In this recipe, we’ve added one of our all-time fave spring blends for a deliciously fresh twist!
Our Cherry Blossom tea mixes cherry, cherry blossom and coconut into a base of white and green tea for a light, fruity & floral taste reminiscent of standing under the delicate cherry blossoms themselves (or sakura in Japan).
When you’re craving a warm treat, this buttery shortbread is the answer—especially on a brisk spring day!
ingredients:
2 Perfect Spoons Cherry Blossom loose leaf tea, finely ground
250 g butter, softened
90 g icing sugar
300 g all-purpose flour
recipe:
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Preheat oven to 325°F (165°C) and line a baking tray with parchment paper.
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Add the softened butter and icing sugar to a food processor. Pulse until smooth and creamy.
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Add the dry ingredients to the food processor.
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Pulse in short bursts just until the dough comes together. Do not overmix.
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Turn the dough out onto a lightly floured surface and gently bring it together if needed.
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Roll the dough out to about ¼ inch (6 mm) in thickness.
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Cut into flower shapes using a cookie cutter and place onto the baking tray.
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Chill the shaped cookies in the fridge for 15-20 minutes to help them hold their shape.
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Bake for 18-22 minutes, or until the edges are just lightly golden.
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Remove from the oven and allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
