Churchill's Toddy Shortbread Recipe

Hey there!

Remember our friend Rachel over at Lipstick and Gellato? She's back with her second, specially developed recipe! Rachel created this recipe, a stout twist on a classic favorite. She described Churchill's Toddy Shortbread to us in this way, "Something in the spirit of an Englishman, just in from a hunt..."

This shortbread is delicious. It has a unique texture, both from the brown sugar and from the tea leaves. A simple, quick recipe to throw together and it's totally worth your time!   

 Churchill’s Toddy Shortbread

{Ingredients & Necessities} 

1 ½ tablespoons “Churchill’s Toddy” tea from Queen’s Pantry

½ cup brown sugar

½ cup butter

1 cup flour (for a chewier, more cookie-like texture, you may use whole wheat, but I recommend all-purpose)

{Make It Happen}

Preheat oven to 375 degrees Fahrenheit.

Mix dry ingredients together, then cut butter into flour mixture with a pastry cutter, two knives going at cross-purposes, or a quick whirl in the food processor. 

Press into an 8x8 pan lined with parchment paper and prick all over with a fork.

Bake for 15 minutes or until golden on the top. 

Allow to cool very slightly, then score with a knife. When cool, remove from pan and break into pieces. Enjoy!

*Side note from Sarah: I made this recipe and thoroughly enjoyed it! I love the flavor and the texture that the brown sugar gives the shortbread. When I made myself a pan, I powdered some of the tea leaves with a mortar and pestle. I really enjoyed the texture that tea leaves gave the shortbread. Next time I make this, I'll leave all the leaves whole!

Enjoy this recipe!