Earl Gray Shortbread Cookies are buttery past phrases! The cookies are speckled with black tea and aromatic with bergamot notes.
That is a simple riff on my favourite traditional shortbread recipe. With simply 5 components, it’s so splendidly uncomplicated. Earl Gray tea offers it refined taste and exquisite perfume, I could add these to my vacation cookie giveaway trays!
To make these cookies extra-special, I used a fondant impression mat to make them a bit of fancier than typical. (I believe they appear to be millwork!) Shortbread, when dealt with simply so, molds so fantastically. It’s not troublesome, and I’ll present you the way within the video on the finish of the weblog publish. Nevertheless, when you’re not into molding the cookies, there are additionally easy slice-and-bake directions within the recipe notes.
My present favourite offshoot of the Earl Gray household is Empress Gray. It’s a bit bolder and has a extra pronounced orangey taste than common Earl Gray. I additionally actually love utilizing Earl Greyer by Republic of Tea in baked items. It has bergamot oil added to the leaves (see this Earl Gray au Lait Cake). I like to recommend utilizing your favourite selection on this recipe.
The dry components.
First, open up about 8 Earl Gray tea luggage. Pour them out right into a bowl and provides the tea combination a superb look. The tea must be effective, however when you see any giant dry leaves floating round, grind them finer in a mortar and pestle (or put the tea in a zip-top bag and crush with a rolling pin).
Pour the effective tea into some all-purpose flour and whisk to distribute the tea evenly all through. Moreover, add in some effective grain sea salt and confectioners’ sugar.
Cream the butter.
Butter is such an vital ingredient on this recipe as a result of it imparts a lot taste. The ratio of butter to flour additionally offers the shortbread its unsticky texture. Cream 1 pound of room temperature butter effectively in a standing mixer earlier than including the dry components.
Because the mixer blends the dough collectively, it would clump across the beater. It is a good signal that you simply’re heading in the right direction. Combine it till the dough turns into so cohesive that the movement of the mixer beater begins to scrub the perimeters of the bowl. Switch the dough to a chunk of plastic wrap and pat it right into a disk form. Cowl and refrigerate for 10 minutes.
Molding the shortbread.
I actually wished to make this shortbread look as stunning because it tastes. My preliminary plan was to make use of my new patterned rolling pin to provide the dough floor a stunning baroque sample. Effectively, in full disclosure – and after many tries – I simply couldn’t get it to work proper. I obtained a defective rolling pin with too shallow a sample and wobbly handles. What a disappointment!
As I rolled and re-rolled in frustration, I assumed to myself “That is terrible, I’d have extra luck with an impression mat”. Which was an actual lightbulb second. Then I remembered this Baroque Scroll Aid Mat I bought for marriage ceremony cake-making. It was good and turned out flawless tablets of dough.
Tips on how to assist molded shortbread cookies preserve their form.
To start with, and particularly with molded shortbread with this quantity of element, it’s essential to freeze the cookies. If molding tablets as I’ve, freeze the tablets earlier than slicing them into smaller cookies. The sides shall be sharper and the cuts shall be cleaner. Then switch them to a cookie sheet.
Second, bake them from their frozen state. Chilly butter releases its water content material slower and the cookies received’t puff out of practice.
Third, bake them at a decrease temperature for longer. 300F for 20 minutes was good for these 3 to 4-inch cookies. A decrease temperature ensures the cookies keep fantastically pale, and the steam escaping from the butter does so slowly. Once more, this helps the cookies from distorting or puffing an excessive amount of.
From the oven, the cookies shall be barely puffed and evenly golden across the backside edges. The cookies ought to have a matte look when they’re carried out. I simply love how architectural they appear!
Sidenote: These cookies remind me a lot of the edging and millwork on the Wedgwood-inspired Tree we put collectively for a Confetti Repair weblog publish final 12 months (you possibly can see that publish right here). I’m obsessed!
I’ve eaten extra of those than I care to confess, however they’re too good to withstand! They make wonderful firm with a cup of scorching tea and a superb e-book. The molded cookies make a fancy-looking reward introduced in a bit of bag tied with ribbon. Nevertheless, when you’re not inclined to go that route, see the best directions for slice-and-bake cookies within the recipe notes.
Earl Gray Shortbread Cookies
- 4 tablespoons Earl Gray tea about 8 teabags
- 4 cups all-purpose flour plus additional for dusting
- 1 teaspoon effective grain sea salt
- 1 1/2 cups confectioners’ sugar
- 2 cups unsalted butter at room temperature
In a big mixing bowl, mix the Earl Gray tea and flour. Whisk collectively to disperse the tea all through the flour. Add the salt and confectioners’ sugar. Whisk till effectively blended.
Within the bowl of an electrical mixer fitted with the paddle attachment, cream the butter for 30 seconds. Add the dry components and blend on low pace. The dough will slowly type because the beater turns. When the dough is effectively fashioned it shouldn’t be sticky, and will probably be thick and clump on the beater.
Take away the dough to a chunk of plastic wrap and pat right into a disk. Refrigerate for 10 minutes.
Mud a piece floor with flour. Take away the dough from the fridge and lower into quarters. Place 1 / 4 on the dusted work floor. Mud the dough and a rolling pin evenly with flour. Roll the piece to a bit of larger than 1/2-inch thickness. Choose up the dough as you roll to ensure it isn’t sticking to the work floor. Whether it is, gently prod it free with a spatula and throw a bit of extra flour beneath it. Calmly re-roll.
Use an artwork brush (or pastry brush) loaded with flour to liberally flour the silicone impression mildew. Flip the mat over and faucet out extra flour. Lay the rolled dough over the impression mat and press the dough into the cavities together with your fingers. Then, use the rolling pin to roll the dough flat to about 1/4 inch. Flip the mildew over onto a parchment sheet and gently peel the mildew away from the dough revealing a pill design. Lower away the surplus dough from the perimeters and switch the molded piece to the freezer to stiffen utterly (about 10 minutes). In the meantime repeat the molding course of with the remaining dough.
Preheat the oven to 300F.
Take away the frozen dough tablets from the freezer and lower into 3-4-inch lengths. Bake the cookies from their frozen state for 20-22 minutes, or till they’re very barely puffed and have a matte floor. The cookies must be pale with the underside edges very gentle golden in colour.
Let the cookies cool on the pans till they’re agency sufficient to maneuver, about 10 minutes. Take away to a wire rack to chill utterly. Maintain shortbread in an hermetic container at room temperature for as much as 6 days.
Combine the dough as directed. Divide the dough into two parts. Roll every portion right into a log form about 12 inches lengthy and roll in plastic wrap. Chill till agency, about 1 hour.
Preheat the oven to 375F.
Slice the logs into 1/3 inch cash. Switch them to parchment-lined baking sheets and bake for 12 minutes, or till the perimeters are evenly brown. Let cool on the baking sheets till they’re agency sufficient to switch to a wire cooling rack. Cool utterly. Retailer hermetic at room temperature.