Tea might seem like a funny thing to write about with temperatures soaring, but if there’s something that living in England for three years taught me, it’s how to drink tea year round. Growing up my mom and i were always tea drinkers, and English tea drinkers at that. There was always a box of PG Tips in the house somewhere.
Whether it is breakfast tea, or herbal, shortbread is always a wonderful accompaniment. Simple to make, and not too overpowering, the two are an easy pairing. When Ali and i had to run to grab some last minute ingredients at the grocery store we stumbled upon this box of Boston’s ‘Mint-in-Tea’.
To be completely honest, we were more drawn to the packaging, that looked as if it hadn’t been changed in decades, and didn’t have very high hopes for what it would taste like. However, we were pleasantly surprised when we brewed it that it was great hot or cold, and went well with the Lemon Zest Shortbread we made. We plan on making it one of our summer staples served over ice, and perhaps, when we’re feeling particularly wayward, a splash of bourbon might find it’s way into the glass as well.
- 2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- zest of 1 lemon
- 14 tablespoons butter, cut into pieces, cold
Preheat oven to 350 degrees.
Whisk together flour and sugar. Stir in vanilla and zest. Work butter into flour mixture by hand, or with knives, until it resembles a crumbly sandlike consistency. Spread into 8″ tin with removable bottom and gently work into tin so that it is even. Gently press fork around the perimeter. Bake 25-30 minutes until just golden. Cut into wedges while warm and serve when cooled.