Shortbread Tea Bag Cookies
Shortbread cookies, the perfect pairing for an afternoon cup of tea. Do you know what’s even better? Shortbread cookies in the shape of a tea bag! Today’s recipe is a fun take on a shaped shortbread cookie sure to delight you and your guests alike. Below find the complete how-to on how to make these fun cookies for yourself!
Chocolate Dipped Shortbread Tea Bag Cookies
Prep Time: 1 hour 45 minutes
Cook Time: 12 minutes
Total Time: 1 hour 57 minutes
Servings: 40 cookies
Ingredients:
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2 cups plus 1 tablespoon all purpose flour
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3.2 ounces cold unsalted butter
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½ cup plus ½ tablespoon powdered sugar sifted
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1 egg
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1 teaspoon vanilla extract
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A pinch of salt
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3.5 ounces dark or milk chocolate, based on taste preference
Assembly Tools:
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Straw or skewer or a decorating tip number 5
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Kitchen string or bakers twine
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Custom tea bag tags
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Scissors
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Glue
Directions:
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Place the butter and flour in a food processor and pulse until you have a sandy mixture.
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Transfer to a large bowl, add the icing sugar, egg, vanilla extract and salt.
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Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
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Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
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Place the chilled dough on parchment paper, lightly dust it with flour and roll it out with a rolling pin until it is ¼ inch thick.
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Lay a tea bag down onto the dough for measurement and cut out rectangles using a knife.
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Using the tea bag for measurement, cut the top corners to give your rectangles a tea bag shape.
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Use a decorating tip or straw to poke a hole at the top of the dough.
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Place the cookies in the fridge for 30 minutes and preheat the oven to 347°F.
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Bake for 11 to 12 minutes or until slightly golden. Then allow it to cool at room temperature.
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Put the dark/milk chocolate in a narrow container and microwave it in 30 second intervals, stirring frequently, until the chocolate is completely melted.
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Dip the tea bag cookies halfway in the melted chocolate and put them on a baking tray lined with parchment paper. Place the cookie in the fridge for 10 to 15 minutes, until the chocolate hardens.
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Cut a piece of string about 9 inches/20 cm long. Thread the string into the hole.
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Use a glue stick to cover the blank side of your tag. Place the two loose ends of the thread onto the sticky paper and fold it in half securing the two thread ends inside.
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Once completed, serve and enjoy!
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