Dipped Teabag Shortbread

Directions

1. In a stand mixer (wooden spoon and bowl or food processor will also work fine) beat the butter, sugar and vanilla together until combined. You don't need it to become pale and fluffy.

2. Sift in the Cornflour and Plain Flour and mix on a low speed until chunks of dough begin to form. 

3. Pour out onto a clean surface and bring together with your hands giving it a brief knead until a smooth ball of dough is formed. 

4. Flatten the dough down slightly into a disc, wrap in cling film and place in the fridge to chill for at least 30 minutes.

5. Preheat the oven to 180 degree/ 160 degrees fan and line 3-4 baking trays with parchment.

6. On lightly floured surface roll the chilled dough to roughly 1cm thickness and cut into desired shapes using cookie cutters or cut the dough freehand with a knife into teabag shapes.

7. For teabag shapes, cut into rectangles and remove small right angle shaped pieces of dough from the top two corners. Use a small circular cutter to chomp out a hole in the top middle of the “teabag”. This is where the string will go after the cookies have baked. Alternately use a skewer or straw to make a hole. 

8. Place on the prepared baking trays a few centimetres apart and chill in the fridge for 5 or so minutes. This will help the biscuits to maintain their shape. 

9. Bake in the preheated oven for 15-18 minutes or until lightly golden.

10. Leave to cool. 

11. Melt the chocolate and pour into narrow containers. 

12. Dip the cooled biscuits halfway into the melted chocolate and place on a cooling rack or some baking parchment. Sprinkle with chosen toppings for example: flaked sea salt, chopped pistachios, freeze dried raspberries… or leave plain. 

13. Place in the fridge for 10-15 minutes until the chocolate has set.

14. Decorate with string and labels, feeding the string through the holes at the top of the biscuits and tie in a knot to give the biscuits a convincing teabag appearance.

15. Best enjoyed alongside a big mug of tea, yum!!