Lavender Earl Grey Shortbread Cookie Recipe

Posted by Eventige on

Lavender Earl Grey Shortbread Cookie Recipe

Lavender Earl Grey Shortbread Cookie Recipe


Lavender Earl Grey Shortbread Cookie Recipe from food blogger Inga @ingashealthyeats. The Lavender Earl Grey is a classic Nilgiri tea blended with French Lavender flowers and flavored with bergamot oil.

Makes about 20-24 cookies

Total time is about 45 minutes


Dough

  • 2 sticks (1 cup) unsalted butter, at room temperature

  • ½ cup granulated sugar

  • 2 ½ cups all-purpose flour, plus more for rolling

  • 3 tablespoons Lavender Earl Grey Tea.

  • ¾ teaspoon salt

Topping (optional)

  • 1 egg white

  • Edible flowers or herbs, such as Pansies or English Lavender

Instructions

  1. Cream the butter and sugar in a large mixing bowl until light and fluffy.

  2. Gradually stir flour, lavender earl grey tea, and salt into the creamed mixture. Try to keep the tea leaves whole, avoiding breaking or crushing the leaves for the best flavor. Beat until combined, then shape the dough into a ball. If the dough is too crumbly, add a tablespoon of milk or water until the dough comes together.

  3. Line two baking trays with parchment paper. Lightly flour a large work surface, turn the dough out onto the work surface, and roll the dough out into a 1/4-inch thickness. Cut the dough into circles using a 3 inch circular cookie cutter. Then, lightly brush each cookie with the egg white and gently press flower or herbs into the dough. If the plants don’t adhere completely, lightly brush the top of the plants with the egg white so that they adhere completely to the cookie.

  4. Transfer cookies to baking trays and chill until firm, about 10 minutes in the freezer. Preheat oven to 325F.

  5. Bake the cookies in the middle rack of the oven for 12-14 minutes, until lightly browned. Cool for 5 minutes. The cookies will harden slightly as they cool. The cookies will last in the fridge for up to 4 days or for up to 12 months in the freezer.