This twice-baked coffee bread is given a tangy twist for flavor. Try making this as a great pre-made treat perfect with a cup of coffee or tea.
Use loose leaf tea for best results.
INGREDIENTS:
470g all-purpose flour
1 tsp backing powder
pinch of salt
200g granulated sugar
225g butter, room temperature
4 eggs
1 Tbsp grate lemon zest
2 Tbsp Lemon N Lime (from the Mixed Tea Sampler), ground
30 mL double strength Lemon Tea, cooled
DIRECTIONS:
Preheat oven at 180 degrees Celsius.
Lightly grease two baking sheets.
In a mixing bowl, sift flour, baking powder, 2 Tbsp Lemon N Lime Tea and salt.
In a separate bowl, mix sugar and butter until creamy and light. Add in eggs one by one, before adding the cooled double strength lemon tea and lemon zest.
Add in the flour mixture until you form a dough.
Shape dough into two logs at 5 cm diameter. Place these on the baking sheets.
Bake these for 20 minutes or until toothpick comes out clean.
Let them cool before cuting them into diagonal 1cm slices.
Return them to the baking sheets lying flat down.
Bake these again until they turn golden brown, about 20-25 minutes.
Let them cool completely on wire racks.
Enjoy your Lemon Tea Biscotti!
