If you love the subtle floral notes of Earl Grey tea, these cookies are a must-try. With a delicate blend of buttery shortbread and the unique flavor of bergamot-infused tea, Earl Grey cookies offer a perfect balance of sweetness and sophistication. They’re ideal for afternoon tea or as an elegant dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp finely ground Earl Grey tea leaves (from 2-3 tea bags)
- ¾ cup powdered sugar
- 1 cup unsalted butter (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grind the tea leaves: If your tea is not finely ground, you can pulse it in a food processor or crush it using a mortar and pestle.
- In a large bowl, cream the butter and powdered sugar together until light and fluffy. Add in the vanilla extract.
- In a separate bowl, combine the flour, ground tea leaves, and salt.
- Slowly add the dry ingredients to the butter mixture, mixing until just combined. The dough should come together into a soft, crumbly texture.
- Form the dough into a log (about 2 inches in diameter), wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
- Once chilled, slice the dough into ¼-inch rounds and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These delicate, aromatic cookies pair beautifully with a cup of Earl Grey tea or any other afternoon beverage. Their light, crumbly texture and subtle citrusy taste make them a refined addition to any tea-time spread.