How to Make
Mango Summer Shortbread
Time
2 Hours
Difficulty
Easy
Serves
10
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1.
Cream the butter, sugar and vanilla together until it's pale and light.
-
2.
Add the flour, salt, tea leaves and dried mango and combine until it comes together as a dough.
-
3.
On a floured surface, roll out the dough to about 1cm thickness and cut out the shortbread with a round cookie cutter.
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4.
Lay the cut-out dough onto a prepared lined baking tray and press a few edible flowers gently into the dough.
-
5.
Let the shortbread chill in the fridge for 30 minutes.
-
6.
Preheat the oven to 170C then bake the chilled shortbread for 10-12 minutes until the edges are almost turning golden.
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7.
Sprinkle the warm shortbread with sugar and let them cool before serving with a cup of Mango and Bergamot Tea.
