COOKING WITH TEA: Tea-Laced Shortbread Trio Recipe

Trio of Tea-Laced Shortbreads

Requiring only a handful of ingredients, few things are more simple, yet so satisfying to make than classic shortbread.  These delicate cookie complement a glass of milk or a cup of tea equally well, and their buttery, not overtly sweet nature takes on additional flavors with ease. Here I’ve paired a basic shortbread dough with three classic organic, loose leaf teas from Arbor Teas: organic Earl Grey Black Tea, organic Matcha Green Tea, and organic Masala Chai Black Tea. With each tea selection and a few additional mix-ins, three distinctive flavors and hues spring from the platform of a once plain dough. Try all three, or mix and match to your own preferences.

The standard shortbread recipe presented here is endlessly adaptable, so don’t hesitate to play to your tastes. As a technical aside, though, know that it can be a bit tricky to work with this butter-laden dough. Success in perfectly shaped cookies comes from keeping the dough well chilled before rolling and again before baking. Also placing the cookie sheet furthest away from the heat source, in the bottom third of the oven, will prevent spreading as they bake. Hope you enjoy this Cooking with Tea recipe From the Kitchen of Olivia!

Earl Grey Shortbread

makes ~2 dozen 1-inch square cookies

1 cup all-purpose flour
1 tablespoon Earl Grey black tea leaves, finely ground*
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened at room temperature
¼ cup confectioners’ sugar, sifted
½ tablespoon finely grated orange zest

Matcha Shortbread

makes ~2 dozen 1-inch square cookies

1 cup all-purpose flour
2 tablespoons matcha green tea powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened at room temperature
¼ cup confectioners’ sugar, sifted

Chocolate Chai Shortbread

makes ~2 dozen 1-inch square cookies

¾ cup all-purpose flour
⅓ cup Dutch-process cocoa powder
1 tablespoon masala chai black tea leaves, finely ground*
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened at room temperature
¼ cup confectioners’ sugar, sifted

Method

Whisk flour, tea, (cocoa powder, if using) and salt in a small bowl; set aside.

In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar (and zest if using) and beat until fluffy. Add the flour/tea mixture to the mixing bowl, then beat on low speed until just incorporated. The dough will be very soft.

Transfer the dough to a sheet of parchment paper (or plastic wrap), shape into a disc, and wrap tightly to seal. Refrigerate the dough until firm, at least 2 hours or, preferably, overnight. The dough can be refrigerated for up to 3 days.

Position a rack in the bottom third of the oven and preheat the oven to 350° F. Roll out the dough on a floured surface to about ⅜-inch thickness and cut into shapes. Space 1 inch apart on baking sheets lined with parchment. Chill cookies in the refrigerator on a baking sheet for 10-15 minutes or until firm. Re-roll the scraps and cut out more cookies, as above, chilling the scraps between batches.

Bake the shortbread in the bottom third of the oven, one sheet at a time until the edges are golden, 13 to 15 minutes. Let cool completely on sheets on wire racks. These cookies can be stored in an airtight container at room temperature for about a week.

*You can grind the tea leaves in a small food processor, spice grinder, coffee grinder, or by using a mortar & pestle.

June 30 2010 03:24 pm | Cooking with Tea

5 Responses to “COOKING WITH TEA: Tea-Laced Shortbread Trio Recipe”

  1. Alex on 09 Aug 2010 at 7:52 am #

    I had seen tea infused shortbreads before, but always assumed there was some sort of extra step to get the tea in there. I like that you just grind it up and add it to the dry ingredients, so easy. I’ll have to try this! Thanks!

  2. Nikki on 10 Aug 2010 at 11:16 pm #

    These look really tasty. I have some matcha left over from when I lived in Japan and I’ve been looking for ways to get rid of it. Do you know any other good recipes that include matcha? I’d love to find some kind of bread that I can make.

  3. Aubrey on 11 Aug 2010 at 10:39 am #

    HI Nikki – Check out our other COOKING WITH TEA RECIPE: Celebration Matcha Cake with Ice Cream and Kukicha-Infused Whipped Cream and COOKING WITH TEA RECIPE: Matcha Pancakes. I also love to make Matcha ice cream. If you have an ice cream maker this is really simple to do. Choose your favorite ice cream recipe and add matcha – deeelicious!!

  4. Tricia on 26 Aug 2010 at 9:55 pm #

    My husband is a big fan of Earl Grey, I think i’ll try that recipe first!

  5. Trish@ blooming tea on 08 Feb 2011 at 3:04 am #

    Hello there :) I’m so glad to have this post, I’m a tea lover but I’ve never tried something like this, cookies with tea, I find it so interesting and will try to bake some of this, and thanks for having the recipe here.

Trackback URI | Comments RSS

Leave a Reply