I love a good cup of tea and much as it is very handy to put a teabag in a cup and pour hot water over it, there is no doubt that tea made in a teapot and sipped from a china cup is tea at its best. I don't like tea leaves floating in my tea and I really can't be bothered using a strainer, so the teapots that have an in-built strainer make using 'loose tea' a lot easier.
Now for the shortbread!
Shortbread is a staple in the B&B and is really one of the simplest biscuits to make. You only need three ingredients - butter, sugar and flour. I have used the same basic recipe for years and it works perfectly well but over the years I have adapted it to my taste.
200 g softened butter
100 g sugar
300 g plain flour
Preheat oven to 150 C or gas mark 2. Cream the butter and sugar then add in the flour and mix well until it all comes together. Knead well, then roll out to about 1/2 inch thick and cut out. Bake for 20-30 minutes.
This makes a crunchy shortbread, but I like shortbread that melts in you mouth, so I have changed the recipe a little. I change the sugar to 50 g caster sugar and 50 g icing sugar and instead of 300 g plain flour, I use 200 g along with 100 g cornflour. The combination of the icing sugar and the cornflour makes a softer shortbread.