Time for the second Fantastical Food Fight! This month's assignment was shortbread cookies. A friend of mine on Facebook recently mentioned making shortbread cookies with earl grey tea in them. I love earl grey (and basically bergamot anything), so really didn't even consider making any other type of shortbread. My friend used a different recipe that had thumbprints filled with jam. That sounds delicious, but I wanted something simpler so the earl grey flavor could shine. This base recipe was originally called Scottish Shortbread and comes from Taste of Home. I added the tea.
Verdict? Yum! I used only one tea bag and couldn't taste much tea, so I put 2 tea bags in the instructions below. Better to start out with not enough than too much, right? Regardless, this is some tasty shortbread. Very buttery and crunchy. The brown sugar adds a lot of flavor and you'd never guess how few ingredients are in the recipe. I can't wait to make these again with more tea.
Unrelated, but I finally got a new camera so the iPad food photos will be no more. Enjoy the still terrible, but slightly less terrible food pictures!
Earl Grey Shortbread
1/2 C brown sugar (I used dark brown sugar)
about 2 C flour
contents of 2 earl grey tea bags, crushed (I used a mortar and pestle and Tazo brand earl grey)
Preheat oven to 325 and line a baking sheet with parchment paper. Set aside.
Cream together butter and sugar. Add flour and tea, mix until well combined- it will look dry at first. When dough comes together, remove it to a clean counter and knead for 5 minutes. You can add a little more flour if you need to. The goal is to have a rather stiff, but not dry or crumbly dough.
Roll dough out to 1/2 inch thickness and cut into 1 by 3 inch pieces. Transfer to the prepared baking sheet and arrange 1 inch apart. Poke cookies with a fork. Bake until light golden around the edges, about 20 to 30 minutes. Allow to cool, then store in a tin.
Yield: About 24 cookies