Oh my, Carmién Recovery Shortbread

12 September 2017 – Day 9 of 14

The craving-bus has left the station and you will feel a renewed focus, a lightness in your step and subdued bloating.  This is your chance to treat yourself (and the office) with a treat to celebrate that you’ve stuck to the journey and the challenge.

Today I share with you a recipe for shortbread biscuits with a twist.

tea shortbread

Carmién Recovery Tea Shortbread Cookies


2 cups (500ml) all-purpose Flour
2 tablespoons (30ml) Carmién Recovery tea (remove the tea from the sachet)
1/2 teaspoon Salt
3/4 cup (180ml) Icing Sugar
1 teaspoon (5ml) Vanilla Extract (try to use the thick paste, not the fake essence)
1 cup (250ml) Butter, room temperature


In a food processor, pulse together the flour, tea, and salt, until the tea is spotted throughout the flour. Add the icing sugar, vanilla, and butter. Pulse together until dough is formed. Place dough on a sheet of plastic wrap or wax paper, and roll into a log. Tightly twist the ends and chill in refrigerator for 30 minutes.

Preheat oven to 190 degrees celsius.

Slice the log into 2cm thick disks. Place on parchment or silpat lined baking sheets, 3 cm apart. Bake until the edges are golden, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Presentation: You can sandwich your biscuits with home-made jam/preserve and dust in icing sugar.

Enjoy your shortbread biscuits with one of your favourite Carmién teas.

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