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Lavender Earl Grey Shortbread Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: Approximately 24 cookies
  • Diet: Vegetarian

Description

These Lavender Earl Grey Shortbread cookies combine the delicate floral notes of dried lavender with the distinctive bergamot flavor of Earl Grey tea to create a fragrant, buttery treat. Made with simple ingredients and a smooth Earl Grey icing, these cookies are perfect for afternoon tea or a special dessert.

Ingredients

Cookies:

  • 1 cup salted butter, softened (225 grams)
  • ½ cup icing/powdered sugar (60 grams)
  • 2 tablespoons granulated sugar
  • ½ cup corn starch (68 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1 tablespoon dried organic lavender buds
  • 1 tablespoon Earl Grey tea, loose fine powder
  • 1 tablespoon vanilla extract

Icing (Optional):

  • 1 cup icing sugar (125 grams)
  • 2 tablespoons cream or milk
  • 1 teaspoon Earl Grey tea, loose fine powder
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) to prepare for baking the shortbread cookies evenly.
  2. Make Lavender Earl Grey Sugar: Combine granulated sugar, vanilla extract, Earl Grey tea, and dried lavender buds, grinding them together using a mortar and pestle, food processor, or blender until well mixed. Then, add powdered sugar and mix until fully combined to create the fragrant sugar base.
  3. Cream Butter and Sugar Mixture: In a bowl, cream the softened salted butter with the lavender Earl Grey sugar mixture until the texture is fluffy and well incorporated, ensuring the flavors meld into the butter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and corn starch. Gradually add this dry mixture into the creamed butter and sugar and mix by hand until the dough forms a cohesive ball.
  5. Prepare Dough for Baking: On a lightly floured surface, roll out the dough to approximately ½ inch thickness. If the dough feels too soft or sticky, chill it in the refrigerator for about 20 minutes before rolling. Cut the dough into desired shapes using cookie cutters or a knife.
  6. Bake Cookies: Place the cut dough onto cookie sheets and bake in the preheated oven for 12 minutes. For a crisper and lightly golden cookie, extend the baking time slightly but ensure they remain pale and crumbly.
  7. Cool Cookies: Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare Earl Grey Icing (Optional): In a medium bowl, combine icing sugar, Earl Grey tea powder, cream (or milk), and vanilla extract. Whisk until smooth and runny; add a few drops of milk if thinning is needed.
  9. Ice the Cookies: Once the cookies are completely cooled, dip them into the icing or drizzle the icing over them. Let the icing dry for up to one hour at room temperature before serving.

Notes

  • If your dough is too soft to handle, refrigerate it to firm up for easier rolling and cutting.
  • You can omit the icing for a more traditional shortbread texture and flavor.
  • Use high-quality Earl Grey tea for the best flavor impact in both the dough and icing.
  • The cookies can be stored in an airtight container for up to one week.
  • Chilling the dough is optional but recommended if your kitchen is warm or if the dough becomes too sticky.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/lavender-earl-grey-shortbread-recipe/