Chocolatea Shortbread

Ingredients

• 5 oz butter
• 1 cup confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 2 Tablespoons Dark Chocolate Pu- er tea
• 2 level Tablespoons cocoa
• ½ teaspoon salt

1. . Lightly butter an 8” round cake tin – line the bottom with parchment paper and butter
2. . Add the tea and butter to a small saucepan over a low heat for 15 minutes
3. . After 15 minutes remove from heat and allow the mixture to stand for 1 hour or more
4. . Strain off the tea pressing the leaves to extract as much tea flavor as possible
5. . You should have about ½ cup liquid butter. Allow to cool
6. . Once cool, beat the butter with the confectioner’s sugar and vanilla extract then stir in the flour, salt and cocoa
7. . Press the top flat using parchment or cling film
8. . Refrigerate for about an hour
9. . Preheat oven to 325
10. . Bake the shortbread for about 30 minutes or until it looks dry and is set
11. . While it is still warm cut the shortbread into 12 wedges and run a knife around the edges – this will make it easier to unmold later
12. . Allow to cool before removing from the pan

This recipe was developed for the Cultured Cup by Kyra Effren

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