Ingredients
- 175 g plain flour
- 100 g butter
- 50 g soft brown sugar
- 1 tbsp infused reduced fresh Orkney tea leaves
Servings:
Instructions
- Shred 3 tea leaves and infuse by making a small pot/mug of tea. After 10minutes or so, strain tea into a small pan and reduce down to one tablespoon.
- Pre-heat oven 160°C.
- In a bowl, cream butter and sugar until light and creamy. Blend in reduced tea preparation.
- Gradually work in sifted flour, adding a very little more only if necessary, and turn out onto a floured surface.
- Knead lightly to make a smooth dough, then place in a mould, dusted with flour, pressing gently to fill any gaps. Knock out onto a baking tray with a sharp tap. (alternatively make small biscuits using a cutter).
- Bake for 20 minutes or so until evenly pale golden. Petticoat tail rounds take longer than biscuits.
- Remove from oven and leave to cool on wire tray. Sprinkle with caster sugar.
Recipe Notes
NORSE PILGRIM TEA Scotland’s most northerly tea crop on a smallholding on the Orkney archipelago. The leaves on sale are freshly picked camellia sinensis leaves to use for culinary purposes or for making small quantities of your own Matcha.
Infusions create a beautiful subtle flavour in baking.
