Sesame Earl Grey Shortbread Fingers by Dear Safia

What you'll need

2 tbsp Good & Proper Loose Leaf Earl Grey
180g unsalted butter
75g golden caster sugar, plus extra to coat
250g plain flour
50g cornflour
Pinch fine sea salt
100g sesame seeds

Method

1. Preheat the oven to 160C and line a cookie sheet with baking paper.

2. Grind down the Earl Grey tea leaves in a spice grinder or using a pestle and mortar. You want it to be quite fine, almost like an Earl Grey powder.

3. In the bowl of a stand mixer, beat together the butter, caster sugar, flour, cornflour and ground Earl Grey tea until the mixture resembles breadcrumbs.

4. Turn the mixture out onto a cool surface and gently bring together into a dough.

5. Roll the dough out onto a floured surface into a square roughly measuring 25cm x 25cm, and about 1cm thick. At this point you can choose which sort of shape you’d like your biscuits to be and cut them out - I chose fingers measuring 3cm x 7cm.

6. Pour your sesame seeds out onto a small plate. Sprinkle a little caster sugar onto each biscuit before pressing into the sesame seeds on both sides. Transfer each biscuit onto your prepared baking tray, ensuring they are spaced apart as they will spread a little in the oven. Chill the tray in the fridge for 30 minutes before baking.

7. Bake in the preheated oven for 12-15 minutes, or until just turning golden brown at the edge — they will still be a little soft in the middle. Remove from the oven and allow to cool completely on the tray before transferring to an airtight container where they will keep for 3-4 days.