We have teamed up with the amazing @kateveggiedesserts to bring you this rooibos tea infused shortbread i.e. heaven.
Take a look at her website for more creative recipes!
For the shortbread
- 200g butter, softened
- 100g caster sugar
- 2 tsp loose leaf rooibos tea (rub it between your palms if the leaves are large)
- 285g plain flour
For the rooibos caramel
- 1 x 400g can condensed milk
- 3 tbsp loose leaf rooibos tea
- 115g butter
- 115g caster sugar
- 2 tbsp golden syrup
- 200g plain chocolate
For the shortbread
- Preheat the oven to 180C. Lightly grease a 20x20cm square baking tray.
- In a large bowl, cream the butter with an electric mixer until soft. Add the sugar and tea to the butter and beat until light and fluffy. Add the flour and mix so it comes together into a dough.
- Press evenly into the base of the prepared tin and push down gently with the back of a spoon.
- Bake for 20 minutes or until lightly golden. Allow to cool completely.
- In a pan, heat the condensed milk with the rooibos leaves until hot but not boiling. Remove from the heat and allow to infuse for 15 minutes, stirring occasionally.
- Pour the condensed milk through a strainer over a bowl to collect the infused milk and discard the leaves. It’s fine that tiny bits of leaves will still be left in the condensed milk.
- Return the milk to the pan and add the butter, sugar and syrup. Gently heat until the butter is melted and the sugar is dissolved, stirring occasionally.
- Increase the heat and boil for 5 minutes, stirring constantly. Be careful as it will become extremely hot. Allow it to stand for 1 minute off the heat, then carefully pour over the cool shortbread. Allow to cool completely and firm up.
For the topping
- Break the chocolate into small pieces and melt - either in short bursts in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water).
- Pour evenly over the cold set caramel and allow to cool completely before cutting into squares or fingers.