Ingredients (makes 12–15)
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3 Naugh-Tea Brews Measuring Spoons of Naugh-Tea Brews Lavender & Rose
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1 cup plain flour
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½ cup butter (softened)
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⅓ cup sugar
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Pinch of salt
Method
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Grind blend – Lightly grind the Lavender & Rose blend into smaller pieces.
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Mix dough – Cream butter and sugar. Add flour, salt, and tea blend. Mix to form dough.
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Shape & bake – Roll into a log, slice rounds, and bake at 160°C for 12–15 minutes.
Serving Suggestion
Serve with a pot of tea and dust with icing sugar for a floral finish.
Tips & Variations
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Dip half of each biscuit in melted white chocolate for indulgence.
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Add lemon zest for a zingy lift.
Why You’ll Love It
Crisp, buttery, and beautifully floral — these cheeky shortbreads will make your afternoon tea unforgettable.
