Rooibos shortbread biscuits take traditional shortbread to the next level with the addition of loose rooibos tea leaves
If you’ve read any of my previous Teapot Treats recipes, then you’ll know why I started on this five-recipe adventure. For those who haven’t, here’s a quick recap: In the middle of last year, I came into possession of an exorbitant amount of Five Roses tea – over 1000 teabags to be exact. As a regular tea drinker and the girlfriend of a conventional Englishman, it was like winning the jackpot. We had ourselves an endless supply of tea, and I had inspiration for a new recipe adventure, which I dubbed my Teapot Treats.
These rooibos shortbread biscuits take the traditional rich, buttery shortbread to the next level with the addition of loose rooibos tea leaves. Rooibos – translated to ‘red bush’ – is a traditional herbal tea from South Africa. It’s considered a local delicacy, one that you’ll be sure to find in the pantry of any Saffa household. It has a herbal, earthy flavour, is reddish-brown in colour, and is usually drunk with a teaspoon of sugar or dollop of honey.
As with any shortbread, these rooibos shortbread biscuits are sweet and buttery, with a crumbly melt-in-your-mouth texture. But what makes these biscuits stand out is the use of rooibos tea leaves, which gives them a unique earthy, aromatic flavour. They taste delicious on their own, but they can’t be beat with a strong cup of freshly brewed tea.
About the tea: I use Five Roses Rooibos Tea to give these rooibos shortbread biscuits their aromatic smell and taste.
This is the fifth and last recipe of my Teapot Treats collection. You can check out the other recipes here!
- 1¾ cup all-purpose flour
- ½ cup cornflour
- 2 bags loose rooibos tea leaves
- ¾ cup room temperature butter
- ½ cup caster sugar
- pinch of salt
- 1 tsp vanilla essence
Preheat oven to 170˚C and grease a 22cm baking tray
Sift together flour and cornflour. Add loose tea leaves and give the mixture a quick stir
In a separate bowl, cream together butter, sugar, salt and vanilla essence until pale in colour. Add the dry ingredients to the butter mixture, and mix together quickly and thoroughly until it resembles fine crumbs
Tip the mixture into the baking tray, ensuring it is equally spread. Use your fingers to gently press down the mixture until the tray is covered and level, and the mixture is no longer crumbly
Prick the surface all over with a fork or toothpick, then bake for 15-20 minutes, before the edges of the shortbread start to brown. Remove from oven and slice into squares or rectangles while it is still warm. Sprinkle caster sugar over the shortbread, leave to cool for 15 minutes, then remove from the tin and enjoy