Due to popular demand, I'm putting up this recipe which is an oldie I found through the Food Network website and have made it again and again. These days we are limiting gluten and refined sugars but I make exceptions when I'm baking for others or just as an occasional treat. Believe me I don't go wasting that 'quota' just on anything. I have to tell you, these shortbread cookies are well worth it.
With most recipes I find the need to adjust something here or tweak something there. I made no such changes with this one. It is perfectly butter-y. It is perfectly (and not overly) sweet. It has the perfect kiss of Earl Grey flavor. Ok ok so maybe I added a bit of fleur de sel sprinkled on top just before going into the oven - the touch of saltiness really enhances the buttery shortbread-ness (mmm that's a word right?) aaand if you have it around, a bit of lemon zest in the dough brightens it up and delightfully compliments the Earl Grey flavor. By the way, it's also incredibly easy and quick to make - 15 minutes active preparation time. You should definitely try it!
EARL GREY SHORTBREAD COOKIES
Recipe is from Food Network and I haven't really changed a thing except for using organic ingredients in mine, adding a touch of lemon zest and a sprinkle of finishing salt. Makes 2 dozen cookies.
INGREDIENTS
2 C organic unbleached all purpose flour
2 tbsp loose Earl Grey tea leaves
1/2 tsp kosher salt
3/4 C organic confectioner's sugar
1 tsp pure vanilla extract
1/2 tsp lemon zest (optional)
1 C (2 sticks or 227g) unsalted organic butter, at room temperature
Fine finishing salt, such as fleur de sel
METHOD
1. Add the flour, tea leaves and salt in a food processor and pulse until tea leaves are in tiny pieces and well distributed throughout the flour.
2. Add the remaining ingredients and pulse until a dough forms. Don't worry about some crumbly bits. Just dump the dough out onto a lightly floured surface and push all the crumbly bits into the dough ball.
3. Roll the dough into a log about 2" in diameter. Wrap in plastic wrap, tightly twisting the two ends and chill 30 minutes.
4. Preheat oven to 375f. Slice chilled log into 1/3" thick disks. Place them 1.5" apart on a parchment-lined baking sheet. Sprinkle the tops with a bit of fleur de sel (or similar finishing salt). Bake about 12 minutes, or until the edges are just brown. Cool on baking sheets 5 minutes before transferring to wire rack to cool to room temperature.
Enjoy! xx
