Christmas tea shortbread

Equipment: rolling pin, cookie cutter

■ Preparation time: 15 minutes

■ Resting time: 1 hour

■ Cooking time: 10 to 12 minutes

Ingredients:

■ 500 g of flour

■ 300g of butter

■ 250 g of caster sugar

■ 2 whole eggs + 1 for gilding the shortbread

■ 1 sachet of vanilla sugar

■ 2 teaspoons of Christmas Tea

Preparation

- Soften the butter at room temperature and remove the eggs from the fridge beforehand.

- Mix the softened butter with the caster sugar and vanilla sugar.

- Once the mixture has softened, add the eggs one by one and whisk again until smooth.

- Then add the flour and the ground tea passed through a sieve in several stages. Start by whisking and finish by kneading the dough by hand.

- Once the dough is smooth and homogenous, shape it into a flattened ball, wrap it in cling film or a clean towel and leave it to rest in the fridge for at least an hour.

- Preheat your oven to 180°C / 356°F

- Roll out the pastry with a rolling pin on a floured work surface (4 mm thick).

- Cut out the pastry using cookie cutters and place the cut-out shapes on your baking sheet or in a pie dish.

- Brush the shortbread with the beaten egg.

- Bake for 10 to 12 minutes, depending on your oven.

- Remove the shortbread from the oven and cool on a wire rack.

- These shortbreads can be kept for 3 weeks in a tin, away from damp.