Teabag Shortbread Biscuits

Teabag Shortbread Biscuits

Method

1. Cream together the butter and sugar until light and fluffy. 

2. Add the egg and vanilla extract and beat until mixed in.  Sift the flour well and fold it through the butter and sugar mixture until a dough forms.  

3. Roll the dough into a loose ball and wrap it in plastic wrap and refrigerate for an hour.

4. Preheat the oven to 180 degrees and line two baking trays with baking paper to avoid sticking. Using two sheets of baking paper, roll out the dough until it is half a centimetre thick and even.

5. Use a real teabag as a 'template' and cut around gently with a sharp knife.  Use an egg flip to pick up the shape, and place it neatly on the baking tray - trying to keep the shape as uniform as possible.  Space out, the biscuits very slightly spread, but not much.

6. Use a knife to make a tiny little hole in the top to put the string through.  It is much easier to do this now than wait until the shortbread is finished - or they could break.  

7. Bake the biscuits for 10 minutes or until just golden.  Let them sit for a few minutes on the tray before transferring to a wire rack to cool right through.

8. Place the chocolate in a microwave-proof cup and melt gently.  Dip the cold biscuits into the chocolate about a third of the way up the biscuit, and place back on the baking paper to set. Thread with some string and attach a pretty label - and you're done!