2 Diplomat Earl Grey Tea Bags
150g Plain Flour
60g Caster Sugar
120g Greenvale Salted Butter – at room temperature
½ tsp Vanilla Essence
With a pair of scissors, cut open the tea bags and empty the tea into a mixing bowl.
Add the flours and sugar and mix well.
Cut the butter into small chunks and add to the mix with the vanilla essence.
With your fingertips gently rub in the butter until well mixed.
Roll into a log about 13cm long.
Wrap in some tin foil and put in the fridge to chill – about 30 minutes.
Heat the oven to 190ºC/375ºF/Gass Mark 5.
Unwrap the foil and slice into 12 rounds.
Put them on a lightly greased baking tray.
Cook for about 10 minutes until the edges are slightly golden.
Allow to cool on a wire rack.
Great served with a cup of Earl Grey Tea.