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Super Berry Fruit Tea Infused Shortbread Rabbits

by Tiago Fragoso
on 17th April 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A delicious twist on the traditional shortbread, the addition of the tea powder makes the flavour of these shortbread biscuits absolutely divine. My kitchen actually smelled of these for about two days.

Super Berry Fruit Tea Infused Shortbread Rabbits

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Prep Time


  1. Using the dough blade of your Ninja Kitchen food processor, pour the butter, stevia and half of the flour and select low/dough. Add the remainder of the flour and repeat process.

  2. Using the blender cup of your Ninja Kitchen System, add the berry tea and blitz to turn the tea into a powder form. Add the tea to the shortbread dough and select low/dough again. Store the dough in the fridge for 30 minutes.

  3. Once the dough has been in the fridge for 20 minutes, pre-heat the oven to 180C degrees.

  4. Dust an area for rolling with flour, roll the dough to 1-1.5cm thick and cut them using a cookie cutter (I used a rabbit shape), repeat until you use all of the dough.

  5. Place them in a baking tray, lined with greaseproof paper and bake for 15 minutes.

  6. Remove from the oven and place them on a wire rack to cool

  7. Melt the white chocolate over hot water, and dip half of the rabbit in the melted white chocolate, sprinkle with some tea (optional).


Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso