Back when I was a poor student, there was one luxury I allowed myself: these incredibly lime and lady grey shortbread biscuits sold at the markets at what was then Fox Studios. Sadly, though, the stall disappeared, and for years, I was without these delightful morsels of yumminess. Then, a few years ago, I went searching. And while I couldn’t find the exact recipe, I found this very similar one, for Orange and Earl Grey Tea biscuits, from Martha Stewart Weddings. Naturally, I adapted it, and these have been an absolute staple in my kitchen ever since- and are very popular with my friends and family. My favourite thing about this recipe is that the dough needs to be frozen, so I can prepare it earlier, leave it in the freezer, then just slice and bake before friends come around- so you have that gorgeous, freshly-baked smell without any of the mess Lime and Lady Grey Tea biscuits 2 cups plain flour, plus more for dusting 3 tablespoons finely ground Lady Grey tea leaves 1/2 teaspoon salt 1 cup sticks unsalted butter, softened 1/2 cup icing sugar 2 tablespoons finely grated lime zest Directions Mix together flour, tea, and salt in a small bowl and put aside. Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined. Divide dough in half. Turn out each half, roll into a log, then wrap in baking paper. Freeze for at least 1 hour (I usually freeze one for an hour and bake, and save the other one for later). Preheat oven to 180 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on a baking-paper lined cookie tray.. Bake until edges turn golden, 8 to 10 minutes. Let cool on tray.