Method

• 1

  Place the Vanilla Shortbread tea in an infuser or small heatproof jug. Add 70 ml freshly boiled water and steep for 5 minutes to create a rich, concentrated brew. Strain into a small pouring jug.

• 2

  Crush half of the shortbread biscuit into fine crumbs, leaving a few slightly larger pieces for texture. Keep the remaining half intact for serving.

• 3

  Place the vanilla ice cream into a small heatproof tumbler or dessert glass. Scatter a light layer of shortbread crumbs over the ice cream, reserving a pinch for the final garnish.

• 4

  Take the 200 ml glass and the hot tea to the table separately. Immediately before eating, pour approximately 50 ml hot Vanilla Shortbread tea slowly over the ice cream, stopping before the glass becomes too full.

• 5

  Finish with the remaining crumbs and serve the half biscuit on the side. Eat at once, while the centre is still cold and the edges are melting into the tea.