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The original recipe with guaranteed success is for 36 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Place the butter in a bowl. Cut open the tea bag, remove the tea powder from the bag, add to the butter along with the sugar and salt, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour, mix quickly to create a soft dough – do not knead.
Place the dough in the prepared tin, press down flat, cover and chill for approx. 30 mins.
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces while still warm, leave to cool on a rack.
Cut open the tea bag, remove the tea powder from the bag, mix thoroughly with the lemon juice and icing sugar. Spread the icing over the shortbread, sprinkle with the blossom, leave to dry for approx. 15 mins.
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