Earl Grey Shortbread Recipe
‘Tis the season! We are seriously behind on the posts here but only because we’ve been slammed with gatherings with friends and family. We always try to give our friends and family something small over the holidays whether it be a simple greeting card or some baked goods. We fell behind this year and only did greeting cards but later on in the month, we got an itch to make Earl Grey Shortbread cookies.
Sure we could’ve made regular Shortbread but I am naturally biased and like anything Earl Grey flavoured 🙂 There weren’t too many recipes out there for Earl Grey Shortbread so I used the Shortbread recipe from the Bouchon Bakery cookbook as the foundation to this recipe and added in grounded up Earl Grey tea leaves that to make this recipe. The results were these beautiful cookies (thanks to the crimped cookie cutter that I had lying around) speckled with the black tea leaves.
We ended up packaging these in little cellophane baggies and tied them off with red ribbon to make them look more festive. We gifted them to our friends and they really enjoyed it. Now I’m just kicking myself as to why I didn’t think of this idea earlier…
I was genuinely surprised to find out I could just grind up loose tea leaves and put them in my recipe. At first I thought I had to steep the tea leaves somewhere and incorporate it into my recipe but all the other recipes I’ve seen just said to incorporate loose tea leaves. I had to grind my loose tea leaves up with a mortar and pestle since my loose tea leaves were pretty large but I think if you had tea bags where the tea leaves are more fine, you won’t have to. They’re small enough that they’re edible.
Give this recipe a try and let us know how it turns out! We did find it tastes better the next day.