Kiddipedia
INGREDIENTS:
240g plain all-purpose flour
3 Yorkshire Tea Gold tea bags 70g icing sugar
150g butter, salted Pinch of salt
METHOD:
- Preheat the oven to 160 C and line a 20x20cm square tin with parchment on the base and sides. Place the flour, tea bag contents, icing sugar and salt in a large food processor and process until tea leaves are well dispersed.
- Add the butter and pulse to combine. If it is too dry add a tablespoon or 2 of milk.
- Press into the parchment-lined tin and score deep lines into the dough.
- Prick with a fork and bake for 40 minutes until pale golden. Cool for 5 minutes and then remove from the tin. Cut into fingers with a sharp knife.
Lorraine Elliot, the creator of Not Quite Nigella, a food and travel blog where I share my recipes, restaurant reviews and adventures travelling high and low for the food around the world xxx
