Earl Grey Shortbread Cookies

Health & Fitness

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Joleen is an acknowledged expert with Tea and all you can do with it.  She welcomes questions about all the aspects of Tea and using it in food of all types. To comment or ask questions Click Here

Earl Grey Shortbread Cookies

2 cups of unsalted butter at room temperature
1 cup packed light brown sugar
4 1/2 cups all purpose flour
1 tbsp chopped Earl Grey tea leaves

Preheat oven to 325

In a standing bowl mixer fitted with the paddle attachment, beat the butter with the sugar until light and fluffy. Add 3 to 3 3/4 cups of the four and the tea leaves. Mix well. Turn the dough onto a counter sprinkled with some of the remaining flour. Sprinkle the dough with flour and knead for 5 minutes to soften. Roll the dough to 1/2 inch thickness and cut into 3 x 1 inch strips. Prick the dough with a fork to make rows of indentations, and transfer to an ungreased baking sheet.

Bake 20-25 minutes, until edges turn a light golden colour.

Don't let the cookies darken.

Let cool on a wire rack. The cookies will keep in a tightly covered container for 1 week.
Yield....3 dozen

These cookies are made for dunking into your favourite cup of Earl Grey tea.

Tip:

The first significant European tea imports arrived in the early seventeenth century, thanks to Portugal's development of sea routes to China and Dutch trading skills.

Quote:

In my own hands I hold a bowl of tea; I see all of nature represented in its green colour. Closing my eyes I find green mountains and pure water within my own heart. Silently sitting alone and drinking tea, I feel these become a part of me.

Soshitsu Sen, Grand Master XIV,
Urasenke School of Tea

 

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Saturday, February 27, 2010