The toasty, caramel flavours of roasted green tea add extra layers of flavour to these fruit-studded biscuits.
125g/4oz vegetable shortening, at room temperature
125g/4oz dark brown sugar
125g/4oz caster sugar
1 free-range egg, beaten
175g/6oz plain flour
300g/10½oz oats
pinch salt
50g/2oz hojicha tea leaves, finely ground
100g/3½oz blackcurrants
250g/9oz caster sugar
250g/9oz butter, cut into cubes
100g/3½oz shelled walnuts
Preheat the oven to 180C/365F/Gas 4.
For the biscuits, cream together the vegetable shortening, brown sugar and caster sugar with an electric whisk until pale and fluffy. Add the beaten egg and continue to whisk until smooth.
Fold in the flour, oats, salt, tea leaves and blackcurrants until well combined. If the mixture is too dry, add a splash of water.
Pinch off pieces of the dough and shape into small balls. Flatten out into biscuits and place onto a baking tray. Bake for 10-12 minutes, or until golden-brown and crisp.
For the caramel, heat a heavy-based pan over a high heat and add the sugar. Leave, without stirring, until the sugar has melted and turns a dark golden-brown. Remove from the heat and set aside to cool for one minute.
Carefully add the butter (the mixture may spit) and stir until the butter is melted and the mixture is smooth and well combined. Add the walnuts.
To serve, spoon the caramel over the biscuits.
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