Tea Pretzels

Cream together the butter and sugar until light and fluffy, approximately 2-3 minutes.

Beat in the egg until fully incorporated, then add the pastry flour and mix until a soft dough forms.

Turn the dough onto a lightly floured surface and knead briefly until smooth, about 1 minute.

Divide the dough into 8 equal portions and roll each into a long rope, about 6 inches in length.

Shape each rope into a pretzel form by crossing the ends and pressing them onto the base of the loop.

Place the pretzels on a parchment-lined baking sheet, leaving space between each one.

Whisk together the egg for wash with a little milk, then brush this mixture over each pretzel.

Sprinkle the blanched sliced almonds over the wet egg wash on each pretzel.

Bake at 350°F (175°C) for 12-15 minutes until the pretzels are golden brown and firm to the touch.

Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack.