Earl Grey Shortbread
Creamy Earl Grey, infused with vanilla and bergamot, is perfect in shortbread — beating the loose tea leaves with the butter and sugar distributes it well, releasing more of its flavour.
Servings 12 wedges
Ingredients
- 1-2 tsp loose Earl Grey Tea leaves or lavender
- 1/2 cup butter, at room temperature
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- pinch salt
Instructions
- Preheat oven to 350°F. Put the tea into a small bowl or ramekin and add a small splash (no more than a tablespoon) of boiling water — just enough to soften the leaves. Let stand for a few minutes, until it cools down.
- In a medium bowl, beat the butter, sugar, tea and vanilla until pale and creamy. Add the flour and salt and beat on low or stir by hand until you have a soft dough.
- Press the dough into an ungreased 8 or 9-inch round pan and poke a few times with a fork, then press down around the edges with the tines of the fork. Bake for 12-15 minutes, or until pale golden. Cool for a few minutes, but slice while still warm. Makes 12 wedges.