Mango Summer Shortbread

Whittard Mango Summer Shortbread Recipe


2 hours





My Kitchen Drawer has created a quick and easy summer shortbread recipe using our exotic Mango & Bergamot Loose Tea. The light citrus and fruity notes are entwined in every flakey bite.

125g unsalted butter

60g caster sugar

1 tsp vanilla

2 tsp Mango and Bergamot tea leaves

30g chopped dried mango

180g plain flour

¼ tsp fine salt

Edible flowers (such as violas)

  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.
  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.
  7. Sprinkle the warm shortbread with sugar and let them cool before serving with a cup of Mango and Bergamot Tea.

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