My brother’s girlfriend introduced me to the magic of earl grey shortbread some time ago, and it may have changed my life. The poor girl probably thinks I’m a crazy person as I pretty much ask her to make them for us at any and every family gathering. I’ve since recreated them myself, and though I’ve yet to master them like Sara does, I have to say this version is pretty darn good. Buttery, and crumbly, with a hint of floral notes – they make for a sophisticated addition to afternoon tea.
Read on for the recipe!
- 2 cups all-purpose flour
- 2 Tbsp. loose Earl Grey tea leaves
- 1/2 tsp. salt
- 3/4 cup sugar
- 1 tsp. pure vanilla extract
- 1 cup butter, room temperature
- Place flour, tea, salt and sugar in a food processor and pulse a few times. The tea should be spotted throughout the mixture.
- Add the vanilla and butter and pulse until dough begins to form.
- Gather the dough, place on a sheet of plastic wrap and roll until it's 2" or so in diameter. Twist the ends and chill in the fridge for 30 minutes.
- In the meantime, preheat the oven to 375 F.
- Remove the chilled dough and slice it into 1/4" thick discs. Bake until edges are just beginning to brown, about 12 minutes.
- Let sit for 5 minutes, and then cool completely on wire racks
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