Tea-Infused Shortbread

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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.

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Tea-Infused Shortbread

  • 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.

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