Ingredients

Step by step

1. Ideally start the day before, or at least several hours ahead. Put the butter and tea bags in a medium saucepan, melt over a low heat then simmer gently for 2 minutes. Cover and leave to infuse for at least 45 minutes. Strain over a bowl to collect the infused butter, pressing the tea bags with the back of a spoon. Place in the fridge to set and solidify. Once set, return the butter to room temperature to soften.
2. Preheat the oven to 170°C, fan 150°C, gas 31⁄2. Grease and line the base and sides of a 20cm square cake tin with baking paper.
3. Put 250g of the chai butter (leaving the milky liquid behind) and the sugar in a large mixing bowl and cream together with a wooden spoon until well softened. Stir in the flour, cornflour, spices and salt.
4. Use a spatula to bring everything together as a soft dough, taking care not to overwork it. Press the mixture into the prepared tin. Lay a sheet of baking paper or clingfilm on top then flatten the surface of the shortbread using the spatula or the back of a spoon. Discard the covering, mark into 12 fingers and bake for 55-60 minutes until just firm. Remove from the oven, sprinkle with caster sugar and leave to cool in the tin.
5. Once cooled completely, remove from the tin and cut into fingers, using the markings. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Working with one shortbread finger at a time, use a teaspoon to coat one third with the chocolate, then place on a lined baking tray. Sprinkle vermicelli over the chocolate end. Repeat with the remaining fingers and leave to set.

Or if you prefer something classic...

Classic shortbread