I’ve been a little obsessed with shortbread cookies recently. You know those small, crumbly, bite-sized cookies you get at the cafe with your coffee in the morning? Absolutely amazing!
So, I decided to bake my own.
Having previously made earl grey tea cakes, I decided – why not try bake earl grey shortbread cookies (and to be fancy), add a zesty hint of lime! They were so crunchy, buttery, flavourful and so easy to make! I was so pleased with the way they turned out, I wanted to share the recipe with you all.
The recipe I used was based on Claire Robinson’s ‘Earl Grey Shortbread Cookies‘ from the Food Network. However, I added extra earl grey tea leaves to strengthen the tea flavour, swapped the confectioners’ sugar (i.e. icing sugar) for caster sugar, added extra vanilla extract, lime zest and lime juice.
Makes: 24 cookies
Preparation Time: 45 minutes (includes 30 minutes refrigeration time)
Cooking Time: 15 minutes
2 cup of plain flour
4 Earl Grey tea bags
1/2 teaspoon salt
3/4 cup caster sugar
2 teaspoon pure vanilla extract
250g butter, room temperature
1 lime (zest, juice)
1.Using a kitchen mixer, combine the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the caster sugar, vanilla, butter and the zest and juice of 1 lime and combine until a dough is formed. Wrap the cookie dough in cling-wrap and refrigerate for 30 minutes.
2.Preheat oven to 190 degrees Celsius.
3.Roll the cookie dough into balls, flatten and space evenly on trays lined with baking paper. Bake until the edges are just brown – about 15 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Let me know if you try out this recipe! Any comments or questions, please leave them in the comment box below!
What are YOUR favourite biscuit flavours/love of the moment? Let me know below!