Last weekend I baked Jasmine Shortbread for our market stall, and it was very popular! Many customers asked for the recipe, so here it is - give it a go yourself. Jasmine shortbread is very easy to make, prep time is 15 min, cool time 30 min, bake time 20min.
Ingredients:
300g butter
110g golden caster sugar
340g all purpose flour
2 table spoons of Jasmine Tea leaves
Method:
Leave the butter in room temperature for 30..45 minutes to warm up. Cut the butter in smaller chunks, add sugar and whisk together until a smooth paste forms. Whisk in the flour. Crush the Jasmine Tea leaves in pestle and mortar and add to the mix. Whisk everything together until smooth, cover and place in the fridge for 30 minutes.
Heat up the oven to 180C. Roll out the mix on a surface to 1cm thick and cut the desired shapes. Alternatively, roll up small balls in your hands, place them on a baking tray and flatten them to 1cm thick with a bottom of a glass. Sprinkle with more sugar if desired and bake in medium level for 15..20 minutes until light brown.
Cool on a wire rack and enjoy with freshly infused Jasmine tea or a High Mountain Oolong tea, such as Ali Shan.
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