THE DAIRY KITCHEN
Lady Grey Shortbread Sandwiches with Western Star Butter
By THE DAIRY KITCHEN
Makes
10
Difficulty
Medium
Preparation
25 MINS
Cooking
15 MINS
Lady Grey tea infused into shortbread gives the most amazing flavour and these sandwiched with buttery icing are ideal for afternoon tea.
Ingredients
200g Western Star Unsalted Butter, softened1/2 cup caster sugar
2 cups plain flour
1 tablespoon loose leaf lady or earl grey tea leaves
125g Western Star Unsalted Butter, extra, softened
1 teaspoon finely grated orange rind
2 cups pure icing sugar, sifted
1 tablespoon freshly squeezed orange juice
Handy Tips
Biscuits will keep for 1 week in a cool dark place.
Method
- Using an electric mixer, beat butter and sugar
- until very pale and fluffy.
- Reduce speed to low and gently beat in flour
- and tea leaves until a soft dough forms.
- Divide the mixture in half and shape into logs
- along the centre of two large sheets of cling film.
- Roll up dough in cling film and squeeze out excess
- air, tie off the ends like a bon-bon, roll firmly to form
- a cylinder shape with 4cm diameter and refrigerate
- until firm.
- Unwrap chilled dough, carefully slice into 1.5 cm
- rounds and arrange on a baking paper lined tray.
- Bake at 170°C for 12-15 minutes. Cool completely
- on a wire rack before filling.
- For buttercream filling, beat extra butter until very
- pale and creamy, add orange rind and gradually beat
- in icing sugar, until very fluffy, beat in orange juice
- until smooth.
- Sandwich shortbreads together with buttercream.
