Shortbread Tea Biscuits

Shortbread Tea Biscuits

If you're looking for simple homemade cookies that never go out of style, this tea biscuit recipe is one you'll want to keep in your collection.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill Time 1

Total Time 1 30

Servings cookies

Calories 116kcal

Cost $10

Equipment

Baking sheets

Ingredients

2 cups all-purpose flour
1 cup unsalted butter 2 sticks, softened at room temperature
1/2 cup powdered sugar
1/2 tsp salt
1/2 tsp pure vanilla extract
2 bags Lipton Iced Tea
1/4 cup decorator's sugar optional

Instructions

Add dry ingredients (except the decorator's sugar) to a large bowl and mix. Cut open the teabag(s) and add in. Combine thoroughly.
In a stand mixture with a paddle attachment, cream the butter and sugar. Mix until light and fluffy.
Add the vanilla and mix.
Slowly add the dry ingredients from the large bowl into your stand mixture with the paddle going. It will be dry and crumbly at first but then it will moisten and come together. Mix until just combined and do not overbeat.
Form the dough into a circular log and roll in decorator's sugar if you like. Cover with wax paper.
Chill in the fridge for a minimum of 30 minutes but preferably an hour. You can chill for up to 24 hours.
When ready to bake, preheat the oven to 350F°. Line baking sheets with parchment paper.
Slice the tea biscuits log into 1/4 inch cookies and place on the sheets.
Bake for 15 - 20 minutes and remove the pan from the oven. Leave for a few minutes and move to a cooling rack to let cool completely.

Notes

Note: if your dough seems dry and is just getting caught on the stand mixer attachment, you can bring it out of the bowl and hand mix it. Sometimes that's just easier!

Nutrition