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Winter Spiced with pistachios, almonds and all things nice.


Qty Ingredients
200g Butter
2 tbsp Christmas Tea Loose Tea Caddy
75g Sugar
350g Flour
¼ tsp Salt
2 tbsp Brewed Christmas Tea Loose Tea Caddy
  • In a saucepan melt the butter and infuse with the tea.
  • Allow to cool to room temperature then strain and chill in the fridge till firm.
  • Once firm, place all the ingredients in a mixer fitted with a paddle and mix until the dough resembles breadcrumbs.
  • Gradually add the brewed tea and press into an 8 inch tin lined with foil.
  • Bake at 180C for 10-15 minutes.

INGREDIENTS - Florentine Topping

Qty Ingredients
150ml Water
1 tbsp Christmas Tea Loose Tea Caddy
75g Mixed Dried Fruit, Finely Chopped
(Raisins, Cranberries, Sultanas)
75g Flaked Almonds
45g Pistachios, Chopped
35g Hazelnuts, Chopped
1 Piece Stem Ginger, Chopped
100g Brown Sugar
75g Golden Syrup
100g Butter
¼ tsp Salt
  • Brew the tea in the hot water for a few minutes.
  • Whilst the tea is hot, soak the fruit in the brewed tea for about 5 minutes.
  • Remove the fruit and squeeze out the excess water.
  • Place the water into a saucepan and reduce until it has thickened and there is about 2 tbsp left.
  • Add the sugar, golden syrup and butter and melt together.
  • Add the salt then add the nuts, ginger and dried fruit.
  • Spoon the mixture over the shortbread and bake for another 10-15 minutes at 180C.
  • The top should be a deep golden brown colour and the nuts should be toasty.
  • Leave to cool for 10 minutes before cutting into squares.

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