½ cup (100g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
1 tablespoon loose earl grey tea leaves
100g softened butter
1 teaspoon vanilla bean paste
1 teaspoon vanilla extract
1¼ cups (150g) brown rice flour
½ cup (50g) tapioca flour or gluten-free cornflour


1.Combine the sugar and tea leaves in a food processor and pulse until the leaves are finely ground.
2.Beat together the butter and sugar mixture using an electric mixer or wooden spoon, until light and fluffy.
3.Add vanilla bean paste and vanilla extract, then mix to combine. Sieve in the flours and mix with a wooden spoon to form a soft, slightly sandy-textured dough.
4.Form the dough into a rough log shape and wrap in baking paper. I shaped mine in squares, but you can also do rounds.
5.Chill in the fridge for 20 minutes.
6.Preheat the oven to 160℃. Line two oven trays with baking paper or grease well.
7.Unwrap the dough and slice into 1 cm rounds using a small serrated knife. Re-shape if necessary, then transfer to the oven tray.
8.Bake the biscuits for 10-15 minutes or until light golden, rotating the trays halfway through to ensure even cooking.
9.Remove from the oven and set aside to cool for 5 minutes before transferring to a wire rack to cool further.
10.Shortbreads can be stored in an airtight container for 3-4 days or can be frozen for up to 3 months.

Recipes, Food Styling & Photography Emma Galloway

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