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To make the shortbread you will need

Preheat oven 180’C/Gas mark 4.

Rub butter, caster sugar and flour together in a big bowl until it looks like breadcrumbs, I used to call this tickling with the boys.  Now we just add it all to the food processor and pulse it.

Heat a small cup of milk and add the teabag and allow to steep.

Add a tablespoon of milk to your bread crumbs and knead for a minute or two until it forms a smooth ball of dough.  Cover with clingfilm and pop in the fridge for half an hour.

Turn onto a floured surface and roll out the dough until it’s 1cm thick.  Cut out biscuit shapes using a biscuit cutter.

Reshape the scraps and cut more shapes. Place the biscuits on a baking tray and prick with a fork.  We actually stamped with a star shaped cookie cutter to make them more festive.

Bake for 15 minutes before placing on to a wire rack to cool.

You can store them in an airtight container for up to 2 weeks.

Serve with a cup of Typhoo tea!