Brown Sugar Shortbread & Real English Tea

This shortbread is tender, buttery, and so simple to make with only 4 ingredients. It’s served at Dianne’s Ranch Diner and is the perfect bite with a cup of hot tea or coffee. Dianne makes these with whole wheat pastry flour which adds a bit of healthy fiber and a delicious nutty flavor.

My friend, Caitlin, and I took my daughter Oakley to her first high tea party. Our local Dianne’s Ranch Diner started offering a Texas High Tea during their open hours during the month of February (It’s so fun I hope it’ll continue into the following months). We enjoyed all homemade hot tea, finger sandwiches, soup, raspberry scones & bars, brownies, carrot cake, chocolate covered strawberries, truffles, brown sugar shortbread and more! We sat on the beautiful enclosed patio and were served on gorgeous china plates & eclectic tea cups.

Dianne was so kind to share her Brown Sugar Shortbread recipe and the technique for making real hot English tea (her father is from England). The shortbread was delicious and I was even more excited when I found out it was made with whole wheat pastry flour! How cool is that given my passion for cooking with whole, healthier ingredients.

Texas High Tea

Real English Tea

• Measure out and boil your water in a tea kettle or a pot.
• When making English Tea, use a real ceramic tea pot. Always heat the pot first. Rinse it with warm water and then add boiling water (1/4 capacity of the tea pot) and swish it around until you feel it is warm. Pour the water out.
• Now pour the boiling water into your tea pot and add 1 heaping teaspoon of loose leaf Lipton Tea per cup of water and one extra teaspoon for the pot.
• Let steep for at least 3 minutes and then stir.
• Heat your milk.
• Pour tea through a strainer into the tea cup.
• Sweeten and add milk to taste.
• If the tea doesn’t scold your tongue then it’s not hot enough!
• Enjoy!

Check out some of my favorite other recipes of Dianne’s:

• Dianne Linderman’s Healthier Chicken Fried Steak & Mashed Potatoes.
• Dianne Linderman’s Famous Baked Chicken
• Dianne Linderman’s Best Ever Corn Salad

Brown Sugar Shortbread

Recipe by Dianne LindermanCourse: DessertDifficulty: Easy

Servings

9

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

368

kcal

Fats

20 g

Carbs

44 g

Protein

4 g

Fiber

3 g

Ingredients

• 1 cup of unsalted butter at room temperature

• 1 cup of brown sugar lightly packed

• 1 teaspoon vanilla

• 2 1/4 cup whole wheat pastry flour (Can use all purpose)

Directions

• Preheat oven to 350.
• Add all ingredients to a bowl and mix with your hands until well mixed.
• For a ball with the dough and the spread into a shortbread pan or a 9 inch cake pan.
• Score the top with a fork.
• Bake until it is a little bubbly and golden brown on top, around 20- 30 minutes depending on the type of pan you use.