Earl Grey Shortcake
Earl Grey Shortcake with Tea Custard Cream
Earl Grey Shortcake
125g soft butter
50g castor sugar
100g plain flour
25g ground almonds
60g cornflour
Tea from 1 earl grey tea bag
Zest 1 lemon
Beat the sugar and butter in an electric mixer until pale and fluffy.
Add the remaining ingredients and work into a dough.
Wrap in cling and chill for 20 minutes.
Roll out to ¼ cm thick and place on a trays lined with parchment paper.
Chill in the fridge while you heat oven to 160oc.
Cook for about 12 minutes. Cool on a wire rack.
Tea Custard Cream
250ml whole milk
1 teaspoon vanilla extract
3 egg yolks
10g plain flour
10g cornflour or custard powder
Scald the milk and vanilla.
Whisk the yolks with the flour and cornflour.
Pour over the hot milk and whisk.
Return to the pan and whisk on a medium heat until thick.
Pour into a clean bowl and cover the surface of the custard with cling. Cool and then chill.
To assemble –
Spread a little jam on a piece of the shortcake.
Pipe on some custard cream and top with another piece of shortcake.
Serve immediately.
