These earl grey shortbread cookies are so buttery, simple and gorgeous! They’re just made for enjoying at afternoon tea or for dessert.
Author: Jeanie and Lulu's Kitchen
Earl Grey Tea
Set up a stand mixer with the paddle attachment and combine the
Unsalted Butter (1 cup)
Caster Sugar (1/2 cup)
in its bowl. Beat them together until fluffy.
Add in the
Salt (1 pinch)
and the loose leaves from the
Earl Grey Tea (2 bags)
and mix in. Finally, slowly add in the
All-Purpose Flour (2 cups)
until you have a soft dough.
Turn the dough out onto a big sheet of plastic wrap and form it into a long rectangle about 2 inches in height. Wrap it up and set it in the refrigerator to chill for an hour. This will make the dough easier to slice and the butter cold when it hits the oven.
When the hour is up, preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with a silicone mat or parchment.
Take the dough and slice the rectangle into 1/2 inch cookes. You should get roughly 18-20 out of the rectangle. Line them up with a little room in between them on the sheet tray and bake them for 20 minutes.
Let them cool, then serve with your favorite tea!
Yields 18 cookies.
Nutrition Per Serving
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