Earl Grey Shortbread Cookies
These Earl Grey Shortbread Cookies are buttery, crumbly and the perfect double treat for shortbread and Earl Grey tea lovers alike!
Servings: 24 cookies
- 250 g all-purpose flour (2 cups)
- 2-3 Earl Grey teabags or 2-3 tsp. finely ground loose Earl Grey tea leaves
- ¼ tsp. salt
- 167 g unsalted butter softened (approx. ¾ cup)
- 82 g granulated sugar (½ cup minus 1 tbsp.)
- ½ tsp. vanilla extract
Sift flour and salt. Cut open 2-3 earl grey tea bags and stir contents into flour and salt mixture.
Place sugar and softened butter into a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy (1-2 mins). Add vanilla extract and mix for another 30 seconds/
Add dry ingredients and mix until dough is formed.
Divide dough in half. Place each part of cookie dough on a cut piece of cling film and form into a log or rectangular block. Wrap in cling film, transfer to refrigerator and chill for 30 min to 1 hour.
Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper.
Transfer chilled dough logs to a cutting board, unwrap, and slice into ¼ to ½" (approx 1 cm) slices. Transfer each slice onto baking sheet, spaced ½" apart.
Bake for 10-13 minutes or until edges are slightly golden brown.
Allow to cool for 5-10 minutes on baking sheet (cookies will be very soft when still hot but will harden as they cool), then transfer to a cooling rack to cool completely.
Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 21mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin A: 177IU | Calcium: 3mg | Iron: 1mg