Buttery shortbread is one of my favorite things to eat. Shortbread and a cup of tea and I’m in heaven. This recipe lets me have both – sorta like my Earl Grey scones. Use a high quality loose leaf tea here – If Chai is your thing, Chai it up! I love Earl Grey here or a more assertive black tea.
- 1 cup butter, unsalted
- 1 cup icing sugar
- 2 Tbsp of your favorite loose leaf tea, ground using a mortar and pestle
- 1/2 tsp salt
- 2 scant cups flour
- 2 Tbsp corn starch or rice flour
Preheat oven to 300°F.
In a mixing bowl, cream the butter, icing sugar, ground tea and salt until light and fluffy. Don’t overmix – incorporating too much air will make the cookies spread.
Sift in the flour and cornstarch and mix until an even dough is formed.
Divide the dough into 2 and roll each half into a square log measuring 8-inches in length. Cut logs into 15-20 cookies each and arrange onto a parchment lined tray about an inch apart. Using a fork, doc the cookies and bake for 20-25 minutes until edges are barely browed.