For the Honeybush Tea Infusion:

    • 2 tablespoons of loose-leaf Honeybush tea or 2 Honeybush tea bags
    • 1/2 cup boiling water

    For the Shortbread Cookies:

    • 1 cup unsalted butter, softened
    • 1/2 cup icing sugar
    • 2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • Zest of one lemon (optional)
    • 2-3 tablespoons of the Honeybush tea infusion (strained)
    • Castor sugar (for sprinkling on top)


    For the Honeybush Tea Infusion:

    1. Place the loose-leaf Honeybush tea or tea bags in a heatproof bowl or cup.

    2. Pour 1/2 cup of boiling water over the tea.

    3. Let it steep for about 5-7 minutes. Strain the tea to remove the tea leaves or tea bags.

    4. Allow the tea infusion to cool to room temperature.

    For the Shortbread Cookies:

    1. In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.

    2. Gradually add the flour and salt to the butter-sugar mixture. Mix until a crumbly dough forms.

    3. Add the vanilla extract and lemon zest (if using) to the dough. Mix until well combined.

    4. Gradually add 2-3 tablespoons of the cooled Honeybush tea infusion to the dough. Mix until the dough comes together. You can adjust the amount of tea infusion to achieve the desired flavour.

    5. Shape the dough into a log or flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    6. Preheat your oven to 160°C (325°F). Line a baking sheet with baking paper.

    7. Slice the chilled dough into rounds or cut it into desired shapes.

    8. Place the cookies on the prepared baking sheet and sprinkle the tops with granulated sugar.

    9. Bake for about 12-15 minutes or until the edges are lightly golden.

    10. Remove from the oven and let the cookies cool on a wire rack.

    11. Enjoy your Honeybush Tea Infused Shortbread Cookies with a cup of Honeybush tea!