Ginger Spiced Squash Stars
That’s the thing about really high quality loose leaf tea – it’s so good, you can eat it. Particularly in the case of our festive herbal tea Spiced Fruit Squash, which combines pieces of real fruit like apples and pineapple with rosehip, peel and hibiscus blossoms. Sprinkled lightly on top of ginger-spiced shortbread stars, it adds style as well as a hit of juicy flavour to complement the oh-so-crumbly biscuits.
Makes 16 – 20 shortbread stars
Duration 30 mins
Ingredients
- 115g unsalted butter
- 50g caster sugar
- 130g plain flour
- 2 tbsps cornflour
- 3 tsps high quality ginger powder
- 60g crystallised ginger (optional)
- 15g AVANTCHA Spiced Fruit Squash tea
Method
- Preheat oven to 160 degrees celsius and prepare two baking trays lined with baking paper
- Beat butter and sugar until creamy, light and pale
- Combine with the flour, cornflour and ginger powder until it resembles coarse crumbs
- Add the crystallised ginger if using and pull the crumbs together until you have a dough
- It will be very crumbly so wrap in cling film and place in fridge for at least ten minutes
- Roll the dough until it is about 1cm thick – if it’s very crumbly, you can flatten sections of the dough with the palm of your hands
- Use a small star cookie cutter (1.5 inch) or other small cutter
- Place on baking tray and bake in the oven for between 10 to 15 minutes – you want a pale golden edge before you remove them and place on a cooling rack
- Once cool, decorate how you please – we used a a basic icing sugar with a little water to create a thick icing and then sprinkled Spiced Fruit Squash tea over the top
- Store in an airtight tin and consume within 5 days
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Extra Reading
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