Years ago we shared an earl grey shortbread recipe with you. We found this updated recipe on a great foodie blog by Sonia at Salt and Pepper. Check out this link for the step by step instructions and other great recipes.: Salt and Pepper Here. They have used organic ingredients, added a touch of lemon zest and a sprinkle of finishing salt.
Makes 2 dozen cookies.
Ingredients
2 C organic unbleached all purpose flour
2 tbsp loose Earl Grey tea leaves, (the team at Stir recommend their Earl Grey Supreme or Rose Earl Grey)
1/2 tsp kosher salt
3/4 C organic confectioner's sugar (in NZ known as icing sugar)
1 tsp pure vanilla extract
1/2 tsp lemon zest (optional)
1 C (2 sticks or 227g) unsalted organic butter, at room temperature
Fine finishing salt
Method
- Add the flour, tea leaves and salt in a food processor and pulse until tea leaves are in tiny pieces and well distributed throughout the flour.
- Add the remaining ingredients and pulse until a dough forms. Don't worry about some crumbly bits. Just dump the dough out onto a lightly floured surface and push all the crumbly bits into the dough ball.
- Roll the dough into a log about 2" in diameter. Wrap in plastic wrap, tightly twisting the two ends and chill 30 minutes.
- Preheat oven to 190 degrees celcius. Slice chilled log into 1/3" thick disks. Place them 1.5" apart on a parchment-lined baking sheet. Sprinkle the tops with a bit of fleur de sel (or similar finishing salt). Bake about 12 minutes, or until the edges are just brown. Cool on baking sheets 5 minutes before transferring to wire rack to cool to room temperature.
Picture credit also to the team at Salt and Pepper.
We hope you get a lot of joy from making and sharing these Earl Grey Shortbread Cookies over a cup of Stir Tea. Wishing you Happy Tea Times from everyone at Stir.
