You know how they say when life gives you lemons, make lemonade? Well, when your mother gives you a ridiculously large box of earl grey tea bags, make shortbread cookies.
These take maybe ten minutes to make since everything goes into a food processor to form the dough. I made them on weekend on a whim and suddenly I have my mum texting me that she’s eaten six of them and I have to bake more. They are that delicious.
Buttery, crumbly, floral goodness, what’s not to love?
Ingredients
2 cups all purpose flour
3 to 4 teabags of earl grey tea leaves, loose.
1/2 tsp salt
3/4 confectioners sugar
1 tsp pure vanilla extract
240g of butter, room temperature
Method:
In a food processor, blend together flour, tea and salt until the flour looks spelled throughout with the tea.
Add the rest of the ingredients and pulse until a dough has formed.
Place dough on a piece of plastic wrap or a large beeswax wrap and roll with hands into a log about 3 inches wide.
Wrap up and place in fridge for 30 mins.
Remove from fridge and wrap and slice into medallions, about 1/3 an inch thick.
Place medallions onto a parchment lined baking sheet and bake in oven at 375 degree Oven for 12 mins.
Cool on wire rack and enjoy with tea or coffee.