Buttery, crumbly, and with just a hint of vanilla-infused Earl Grey tea, these shortbread biscuits are sure to be a favorite on your tea table at any time of the year. As an added bonus, they’re incredibly easy to make. We think these are just the sort of classic British biscuits that the Dowager Countess of Grantham would offer her guests at an afternoon luncheon. These will pair wonderfully with our floral black teas such as Buckingham Palace Garden Party or Lavender Provence.
Shortbread Biscuits with Earl à la Crème Tea
Makes 22 CookiesIngredients:
- 2 tsp. Earl à la Crème tea
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup butter at room temperature
- ¾ cup powdered sugar
- Preheat oven to 325°F.
- Grind the loose leaf Earl à la Crème tea in a mortar and pestle until it’s a fine powder, then put it through a fine mesh sieve to get out any large pieces that might be left.
- Whisk together the flour, ground tea, and salt in a medium bowl.
- In a mixer, beat softened butter and powdered sugar until smooth, scraping down the sides of the bowl periodically.
- Add the flour mixture and beat very slowly just until combined. Use your hands to finish bringing it together but don’t overwork.
- Turn the dough out onto a large piece of parchment. Gently bring the dough into a rectangle. Place another piece of parchment on top and roll out to 1/4 inch thickness.
- Using a 2 ½ inch round cutter, preferably with a fluted edge, cut out rounds and place on a cookie sheet lined with parchment paper. Prick the tops evenly with a fork.
- Bake for about 18 minutes, or until edges are very light golden brown, then immediately transfer to a cooling rack.
- Cool completely, then serve with tea.