There's nothing that goes better with tea than the snap of freshly baked shortbread. While traditionally it is served with black breakfast teas and perhaps a splash of milk, we think the buttery character of many of our oolong teas complement shortbread just as beautifully, if not more. The beauty of an oolong pairing is that it can work in both a sweet or a savoury context.

Here, we've also added toasted sesame seeds to give a richer experience, a slightly caramelised note, and a different take on a humble tradition.

Easy to make, and even easier to enjoy, these biscuits make an ideal afternoon snack. Make the tea, serve the biscuits, and enjoy a moment to yourself, or with friends.

INGREDIENTS 

Makes 12

200g plain flour

50g caster sugar

125g butter (salted or unsalted, however you prefer)

2tbsps toasted sesame seeds

METHODS

Preheat oven to 180-degrees Celsius

Rub butter and flour together between your fingertips until they resemble crumbs

Stir in sugar

Push mixture together until it makes a large ball

Wrap in cling film and refrigerate for 20 minutes

During this time, lightly toast your sesame seeds until they are golden brown

Roll dough onto floured surface - it will crumble somewhat, so continue to pull back together throughout

Cut rounds and place on a baking tray lined with greaseproof paper

With the back of a teaspoon, push sesame seeds into the rounds - as many or as few as you like

Bake for twenty minutes

Remove and leave to cool