- Make sure your creamed butter is light, pale and fluffy. Using room-temperature butter will speed up this process.
- If you don't have vanilla extract, you can use imitation vanilla essence as a substitute.
- Always level off your cups when measuring dry ingredients, for accuracy.
- Don't over-mix the dough, as it can make the biscuits a little tough.
- Lightly spray your tray with oil to help stick down your baking paper.
- Don't skip the second chill! This is where the biscuits will take their shape.
- You can use any shape of cutter you like for your biscuits.
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- 250g unsalted butter, softened
- ½ cup (95g) soft brown sugar
- 1 teaspoon vanilla extract
- 2 cups (300g) plain flour, sifted, plus extra for dusting
- ¼ teaspoon ground nutmeg
- Pinch of salt flakes
- 1 tablespoon raw sugar
- 4 tablespoons milk
- 2 teaspoons loose Earl Grey tea leaves (or 2 teabags)
- 2 cups (320g) icing sugar
- Freshly grated nutmeg (optional but excellent)
- 1 small pinch of dried cornflowers or other petals (optional but excellent)
- , in the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, brown sugar and vanilla extract. Whisk on medium-high until the mixture becomes pale and fluffy, scraping down the sides a few times during the process. Turn the speed down to low and gradually add the flour, nutmeg and salt to the butter mixture. Continue to mix until well combined.
- Lightly dust a clean work surface with flour and shape the dough into a round, approximately 15cm. Cover with baking paper, or pop in a container, and let rest in the fridge for 30 minutes. This will firm up the dough and make it easier to roll out.
- Preheat the oven to 180°C conventional (160°C fan) and line 2 oven trays with baking paper.
- Once the dough has rested, remove from the fridge, flour your bench again and roll out the dough to a 5mm thickness. Use a 6cm round cookie cutter to cut out your shapes, re-rolling the offcuts as needed. Place the biscuits on the lined baking trays, at least 2-3cm apart (to allow for spreading), and transfer to the fridge for another 30 minutes.
- When ready to bake, sprinkle the chilled biscuits with a little raw sugar (you're welcome to lightly press this in with your ring finger for gentle pressure) and bake for 18-20 minutes, or until fully set but not coloured. Remove the shortbread from the oven and allow to cool on a wire rack.
- , heat the milk and the Earl Grey tea in a small bowl in the microwave for 30-40 seconds. Stir and allow to steep for a further 3 minutes, then strain (if using loose leaf). Gradually add a tablespoon of milk mixture to the icing sugar in a medium mixing bowl until the icing sugar liquefies but is still quite viscous (be patient — this happens slowly, and then VERY quickly!!).
- Transfer the icing into a teacup, or a small vessel with high sides that you can easily dip the biscuit into. Dip half of each cooled biscuit into the icing, allowing the excess to drip off. Place the iced biscuits onto a tray lined with baking paper, and grate a little fresh nutmeg and a sprinkle of dried flower petals (if using).
- Store the biscuits in an airtight container for up to 3 days.