To make the shortbread you will need:
50g/2oz caster sugar
175g/6oz plain flour
1 tbsp milk
Extra strong teabag
Preheat oven 180’C/Gas mark 4.
Rub butter, caster sugar and flour together in a big bowl until it looks like breadcrumbs, I used to call this tickling with the boys. Now we just add it all to the food processor and pulse it.
Heat a small cup of milk and add the teabag and allow to steep.
Add a tablespoon of milk to your bread crumbs and knead for a minute or two until it forms a smooth ball of dough. Cover with clingfilm and pop in the fridge for half an hour.
Turn onto a floured surface and roll out the dough until it’s 1cm thick. Cut out biscuit shapes using a biscuit cutter.
Reshape the scraps and cut more shapes. Place the biscuits on a baking tray and prick with a fork. We actually stamped with a star shaped cookie cutter to make them more festive.
Bake for 15 minutes before placing on to a wire rack to cool.
You can store them in an airtight container for up to 2 weeks.
Serve with a cup of Typhoo tea!