You can use your favourite tea leaves, but I like to use Earl Grey. The tea leaves should be finely ground, so tea bags would be the easiest to use. I added the contents of 2 tea bags to my ‘Easiest Sweet Shortcrust Pastry’ that can be a fantastic cookie dough. Shortbread dough is also good. These cookies don’t have the strong fragrance any more, but my kitchen was filled with the lovely smell while baking. I enjoy these cookies with Earl Grey Tea. Ahhh… so good.
Makes
22 to 24 cookies
Ingredients
100g Butter *softened
1/4 cup Caster Sugar
1 Egg Yolk
2 Earl Grey Tea Bags
1 cup (250ml) Plain Flour
Method
- Mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy.
- Add Plain Flour and the contents of Tea Bags, mix as you cut the butter mixture into Flour. Use your hands to bring the mixture together into dough.
- Place the dough on a sheet of plastic warp, shape into a log, and wrap it. Refrigerate until firm. *Note: It might be easier to make 2 logs.
- When it is firm, preheat oven to 170ºC. Line a baking tray with baking paper. Remove and discard the plastic wrap on the dough, slice into 8mm thick rounds.
- Place on the prepared tray. Bake for 20 minutes and cool on a wire rack.
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