Tetley Earl Grey Vanilla Shortbread Cookies

Perfect for sharing, this classic all butter melt-in-your-mouth shortbread recipe is flavoured with Tetley Earl Grey Vanilla Tea.

Tetley Earl Grey Vanilla Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: 40 cookies

Ingredients

Shortbread:

  • 1 2/3 cups (400 mL) - all-purpose flour
  • 1/2 cup (125 mL) - cornstarch
  • 1/2 tsp (2 mL) - salt
  • 1 cup (250 mL) - unsalted butter, softened
  • 1/4 cup (60 mL) - icing sugar
  • 1/4 cup (60 mL) - granulated sugar
  • 2 bags - Tetley Earl Grey Vanilla Tea

Glaze:

  • 2 tbsp (30 mL) - 35% whipping cream
  • 1 bag - Tetley Earl Grey Vanilla Tea
  • 1 cup (250 mL) - icing sugar

Directions

  1. Shortbread: Stir flour with cornstarch and salt until combined; set aside. Place butter, icing sugar and granulated sugar in a separate bowl. Open tea bags and add leaves to bowl. Beat until light and fluffy. Add flour mixture; beat on low just until the dough comes together.
  2. Divide the dough into two portions and form into 1 1/2-inch (4 cm) square-shaped logs. Wrap and chill for at least 1 hour or until firm enough to slice easily.
  3. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper. Cut each log into 1/4-inch (5mm) thick slices and place 1-inch (2.5 cm) apart on the prepared baking sheets.
  4. Bake, in batches, for 15 to 20 minutes or until pale golden on the bottom. Cool completely on a rack.
  5. Glaze: In microwave, heat cream for 30 seconds or until steaming. Open tea bag and add leaves to cream. Stir and steep for 5 minutes. Gradually stir in icing sugar until smooth. Spoon into re-sealable plastic bag; snip a small hole in the corner of the bag. Drizzle over the shortbread. Let stand for 15 to 20 minutes or until the glaze is set

Tetley Tips

  • If cookies feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking.
  • Hold trays of sliced cookie dough in the fridge between batches.

Per serving: 146 calories, 9.5 g fat, 25 mg cholesterol, 17 mg sodium, 10 g carbohydrates, 0.5 g fibre, 5 g sugar, 0.5 g protein.