Frosted Fruitcake Shortbread Cookies

  • Frosted Fruitcake Shortbread Cookies

T2 Frosted Fruitcake Shortbread Cookies

Easy recipe difficulty rating
Difficult
Recipe by
recipe chef

T2 Frosted Fruitcake Shortbread Cookies

You’ll need

  • 2.2 cups (250g/ 8.8 oz) sifted all-purpose flour plus a little extra
  • 2 tbs loose leaf T2 frosted Fruitcake tea
  • pinch sea salt
  • 1 cup unsalted butter (225g/ 7.9 oz)
  • 1/2 cup brown sugar (100g/ 3.5oz)
  • 1 tsp vanilla extract
  • Icing sugar and nutmeg for dusting

How to

  1. Pre-heat the oven to 180C (356F)
  2. Pop the flour, tea and the salt into the bowl of a food processor and blitz until all the tea is ground into the flour. Remove and set aside.
  3. Add the butter, vanilla and the sugar into the bowl of the food processor with a whisk at-tachment and whisk until pale and fluffy.
  4. Add the flour mixture and combine.
  5. Lightly dust a clean work surface with flour and roll out the dough to about 5mm in thick-ness. Use a cookie cutter to cut out shapes re-rolling offcuts.
  6. Cook on a baking tray lined with baking paper for 15-20 minutes or until golden brown. Once cooked remove and allow to cool.
  7. Finish with icing sugar and nutmeg to finish.
  8. Store in an airtight container for up 3 days.

Serves 6

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