This recipe is best with
Recipe Ingredient
- 225g Anchor Unsalted Butter
- 160g Sugar
- 3g Vanilla Essence
- 50g Eggs
- 300g All Purpose Flour
- 10g Earl Grey
- 50g Corn Flour
- Toffee:
- 200g Sugar
- 20g Water
- 30g Butter
- 80g Anchor Whipping Cream
Instructions
- Preheat oven to 180°C.
- In a mixing bowl, cream the Anchor Unsalted Butter, sugar and vanilla together.
- Add in the eggs and mix well.
- Add in the flour, earl grey leaves and cornflour. Mix well.
- Roll flat and cut with a 5.5cm cutter. Cut the centre with a 2.5cm cutter.
- Bake for 10 to 12 minutes and set aside to cool.
