Earl Grey Shortbread

Votes: 1

Time: 3 hours.
Complexity: easily
Quantity: 50 cookies

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 341, total fat 19 G., saturated fats 12 G., proteins 3 G., carbohydrates 41 G., fiber 1 G., cholesterol 49 mg, sodium 63 mg, sugar 22 G.

This classic, crumbly shortbread is baked with aromatic Earl Grey tea, capturing its citrusy, tea-infused flavors. For this recipe, you'll need loose leaf tea. Grind it in a coffee grinder, not into a powder, but into small pieces that won't be too hard to eat but will still be clearly visible in baked goods. The finished shortbread is drizzled with icing sugar and cut into convenient squares. Besides being an elegant accompaniment to tea, Earl Grey shortbread can be used in other desserts or simply crumbled over vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup loose leaf Earl Grey tea
4 cups premium flour
0.5 tsp salt
440 g unsalted butter, room temperature
3.5 cups powdered sugar
2 tsp pure vanilla extract
3 tbsp. milk
Coarse sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, Earl Grey tea, milk, powdered sugar, vanilla extract

Cooking the dish according to the recipe:

Preheat oven to 175°C and line a 22x32cm baking dish with foil, leaving a 5cm overhang on all sides.
Grind the tea leaves in a coffee grinder or spice grinder until they are finely ground but not powdered. Transfer to a medium bowl and add flour and salt.

In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low; add 2.5 cups of powdered sugar and vanilla extract and beat until fully incorporated.
Then increase the speed to medium-high and beat until smooth, about 1 more minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium and knead the dough.
Transfer the dough to the prepared pan. Place a piece of plastic wrap on top and press the dough evenly into the pan; remove the wrap. Bake until the crust is firm and the edges are light golden, 40-45 minutes.
Transfer to a wire rack and let cool in the pan for 20 minutes. Carefully remove the shortbread from the pan by pulling the foil overhangs. Cut into 4 cm squares.
Transfer to wire racks to cool completely.

Prepare the glaze:

In a bowl, combine the remaining 1 cup powdered sugar and milk until smooth; drizzle the glaze over the shortbread crust. Sprinkle with coarse sugar and let sit for 20-30 minutes.