• 200g Olivani lite (or other dairy free reduced fat margarine)
• 6 Healtheries New Zealand Nectarine flavoured tea bags
• 1 cup Healtheries Gluten Free Baking Mix
• 1/3 cup Healtheries Ground Cornmeal
• 2/3 cup gluten free icing sugar
• 2 tablespoons diced orange peels

Makes

20 shortbread biscuits

Method

1. To infuse the spread with Nectarine flavour. In a saucepan melt spread over a low-medium heat. Cut open tea bags and empty tea blend into the saucepan. Infuse for at least 5 minutes
2. Using a fine sieve, drain the spread into a mixing bowl, leaving the tea blend remaining in the sieve. Cool in the fridge until infused spread returns to solid.
3. Pre-heat oven to 180 C.
4. Add the icing sugar and orange peels to the spread and beat until combined
5. Add baking mix and ground cornmeal and mix until all ingredients are well combined
6. Roll 1/20 of the mixture into a ball and flatten onto a tray lined with baking paper. Repeat until you have 20 shortbread biscuits ready to be baked.
7. Bake for 15 minutes

Serving Suggestions

Enjoy warm or cooled, as a treat, or with your favourite tea

Nutritional Information

Average Quantity per Shortbread