Shortbread is a biscuit type cookie that is not meant to be served alone. As a cookie it is to be crumbly and delicate. Pair it with fruit or cream.
Try this shortbread with a tasty twist.
Earl Grey Shortbread
2 sticks unsalted butter
1/2 cup powdered sugar
1 tsp pure vanilla extract (not imitation)
1 tbsp fresh orange zest
1 1/2 cups sifted flour
1/2 cup corn starch
4 tsp Creme Earl Grey tea from Teaporia
1/2 tsp salt
2 tbsp raw sugar
In the bowl of an electric mixer cream the butter until smooth (about 1 minute). Add the sugar and beat 2 more minutes. Add the vanilla extract and the orange zest.
Sift together flour and cornstarch. Combine the flour, corn starch, Earl Grey tea and salt. Gently stir the flour mixture(1 scoop at a time) into the butter and sugar until just incorporated.
Divide dough in half. Roll each half into a cylinder shape, cover with plastic wrap and refrigerate for at least an hour.
Preheat oven to 350 degrees. Slice cookies about 1/4 inch thick and dip each cookie into the raw sugar and bake for 9-12 minutes, or until they are lightly golden. Shortbread will keep in an airtight container for about a week.
Makes about 30 cookies.
Try these shortbread cookies with Raspberry Pecan Preserves from Teaporia and serve with a Creme Earl Grey tea from Teaporia
Teaporia by Tea Time with Liv