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METHOD 1. For the shortbread fingers: Preheat the oven to 180C/160C fan/gas 4 and line two baking sheets. 2. Sift the flour and ¼ tsp salt into a bowl and stir in the semolina, caster sugar and lemon zest. 3. Using your fingers, rub the cold butter into the dry mix until the mixture looks like large breadcrumbs. Bring together into a ball of dough. 4. Lightly dust a work surface or large board with flour. Turn out the ball of dough and press down then use a rolling pin to roll to about 5mm thickness. 5. Measure out your finger shapes with a ruler, approximately 3cm x 8cm, and cut a

Sharp knife. Transfer with a pallette knife to the prepared baking sheets, leaving a 4cm gap between each biscuit. 5. Measure out your finger shapes with a ruler, approximately 3cm x 8cm, and cut a sharp knife. Transfer with a pallette knife to the prepared baking sheets, leaving a 4cm gap between each biscuit. 6. Bake for 20 minutes, or until a pale golden colour. Allow to cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely. 7. For the Earl Grey icing: Boil the kettle and brew a small cup of tea using the teabags. 8. Sift the icing sugar into a bowl

and add the butter, working in with the back of a metal spoon. Add 1 teaspoon tea at a time, until you’re left with an icing just the right thickness to drizzle.9. Using a teaspoon or piping bag, drizzle the icing in zigzags over the shortbread fingers. Finish off with a scattering of golden granulated sugar.

INGREDIENTS For the shortbread 200 g plain flour, plus extra for dusting 100 g semolina 110 g caster sugar 1 lemon, zested 200 g cold unsalted butter, cubed For the Earl Grey icing 3 Earl Grey tea bags 125 g icing sugar 1 tbsp butter, softened golden granulated sugar, for sprinkling