Earl Grey Shortbread Cookies

by - December 27, 2017


Earl Grey Shortbread Cookies


I made these Earl Grey shortbread cookies for Christmas recently and they are ideal as Chinese New Year cookies too.  These cookies are buttery and crispy with a hint of the Earl Grey aroma for a delicious surprise.

I have other Shortbread Cookies recipes if you would like to try.  Cranberry Lemon Shortbread,  Classic Shortbread Cookies,  and Chocolate Orange Shortbread Cookies.

When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Earl Grey Shortbread Cookies


Yields: approx. 55 cookies

INGREDIENTS:

225g butter, room temperature
65g brown sugar

320g all purpose flour
¾ tsp sea salt
1 ½ tsp baking powder
4 earl grey tea bags


METHOD:
  1. Line the baking trays with parchment paper.
  2. Blend earl grey tea leaves in food processor for few second.
  3. Sift flour together with baking powder and stir in salt and earl grey tea. Keep aside.
  4. In a bowl of electric mixer, beat butter and sugar till creamy and pale with the paddle attachment. 
  5. Gradually add in the flour mixture with very low speed until combine. 
  6. Roll up the dough into a log. Wrap it with cling film and refrigerate until firm about 2 to 3 hours or more.  I shape the dough in aluminium foil tube box to get the long oblong shape.
  7. Preheat oven to 170C.
  8. Remove from fridge and unwrap, slice the dough into ¼ inch thick.  Place the biscuit on the prepared baking trays. 
  9. Bake at preheated oven for 12 to 15 minutes.
  10. Let the shortbread cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

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