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Recipe - LAPSANG & PINK PEPPERCORN TEA SHORTBREADS

Ingredients

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

Directions

  • 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.