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Lapsang Souchong Savoury Shortbreads

Lapsang Souchong Savoury Shortbreads

October 22nd, 2014

[vc_row][vc_column][mk_image src=”/wp-content/uploads/2014/10/Pluck_160126_0205_LoRes.jpg” crop=”false”][mk_fancy_title tag_name=”h1″ color=”#393836″ font_weight=”bold” margin_bottom=”18″ font_family=”none”]LAPSANG SOUCHONG SAVOURY SHORTBREADS


1 cup (2 sticks) chilled unsalted butter
1 tablespoon lapsang suchong loose leaf tea
¾ cup grated parmesan cheese
1 teaspoon coarse sea salt
1 tablespoon crushed red peppercorns
1¾ cup all purpose flour


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Melt butter in small saucepan over medium heat. Add tea and steep 10 to 15mins until very fragrant.
  • Blend butter with Parmesan cheese, salt, and crushed peppercorns.
  • Add flour and mix until combined.
  • Form dough into a ball, and chill for 1 hour. With a rolling pin, roll out cold dough onto a lightly floured surface. Cut into your favourite shape, and bake for 18-20 minutes.
  • Let cookies cool before serving.

Makes 48 cookies.