It’s time for tea, in biscuits!

NOW that lockdown rules are easing and we can start to meet up with family and friends, I thought I would share this incredibly quick, and slightly unusual recipe for tea biscuits which are always a talking point!

I have used Lady Grey here for the subtle citrus flavour, but you can use any – bergamot, rose, jasmine etc.

Keep the dough in the fridge until you are ready to roll.

Ingredients:

150g unsalted butter, diced and softened 115g light Muscovado sugar 1 egg, beaten 2 tbsp Lady Grey tea leaves 200g plain flour Demerara sugar for sprinkling You will need three baking trays lined with baking paper

Method:

Heat oven to 170°C. In a large bowl beat together the sugar and butter until light and creamy.

Mix in the tea leaves until well combined. Gradually add the beaten egg.

Sift the flour over the mixture and with a metal spoon carefully fold to combine making a firm dough.

On a floured surface roll the dough to make a log pressing down gently to flatten slightly, making a log approximately 23cm/9in long.

Wrap the dough in cling film and chill for around 1 hour until it is firm enough to slice.

Using a sharp knife, cut the dough log widthways into ¼in (6mm) slices and place slightly apart on the baking trays.

Sprinkle with a little Demerara sugar and bake in the oven for 10-15 minutes until lightly golden. Using a spatula transfer the biscuits to cool down – then they’re ready to devour. Enjoy!

As we know, tea is antioxidant rich. Herbal teas are acclaimed for soothing a multitude of symptoms and naturopaths swear by their easily digestible and wonderful health benefits.

● Lesley is studying nutrition & health at Edge Hill University, she and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza.

For more of her recipes go to: Twitter: @LYatesNutrition, Roberto’s: Facebook.com/ robertossouthport or www. robertositalian.co.uk.