How to make tea raisin shortbread

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  1.Soften butter and add powdered sugar and beat with an electric egg beater until white and smooth

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  2.Beat the eggs and add them to the butter twice, stirring evenly after each addition

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  3.Sift in the low flour and stir with a spatula until there are no particles

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  4.Then put the tea leaves Put it into a bowl, use a rolling pin to pound it into powder, and cut the raisins into small particles

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  5. Divide the dough into two parts, add the tea leaves and raisins to the butter respectively, and mix well

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  6. Put it in the refrigerator for half an hour.Sprinkle some flour on the kneading mat (I use a cutting board) to prevent it from sticking to your hands.Then sprinkle the sugar on it.Take the dough out and knead it into strips, so that they are fully coated.sugar, then seal it with plastic wrap and freeze it for an hour, then take it out and cut it into an average thickness of 0.8cm (preheat the oven)

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  7. Line a baking sheet with oiled paper and put the cut biscuits in.Remember there must be a gap, otherwise the biscuits will stick together when they expand.Bake at 170 degrees for 18 minutes.Take it out.Let it cool before eating