Earl Grey Shortbread

Ingredience

here’s everything you need to make my earl grey shortbread with crispy sugar coating:

250g cold butter, cubed

100g granulated sugar

55g brown sugar, packed

8g vanilla bean paste (or vanilla extract)

275g all purpose flour

4 tsp fine earl grey tea leaves, divided

1 large egg, whisked to blend

1/2 cup Turbinado sugar (for rolling)

1.In a large bowl, using a hand mixer (or stand up mixer with paddle attachment) whip 250g butter, 100g granulated sugar and 55g brown sugar on high until fluffy. Turn to medium and slowly add in 275g all purpose flour. Once all the flour is in, add 8g vanilla bean paste and 2 tsp fine earl grey tea leaves. Give it a final mix on medium until well incorporated.

2. Divide the dough in half, then transfer each piece onto a sheet of plastic wrap. Cover in the plastic and roll into logs. You should be left with 2 logs, each about 2-inches in diameter. Place in the freezer for 30 minutes, or the fridge for 2 hours to chill.

3. Pre-heat oven to 350°F and set aside two insulated, non-stick cookie sheets. You can also use a baking sheet lined with parchment paper.

4. In a shallow bowl add 1/2 cup turbinado sugar and remaining 2 tsp earl grey tea leaves. Mix the sugar and tea with your hands to release oils from the tea leaves and extract even more earl grey flavour. Coat each log in whisked egg and roll in the sugar-tea mixture. Gently pat the sugar into the cookies to ensure it sticks.

5. Cut each log into 1/2-inch thick rounds and place them 1-2 inches apart on the cookie sheets. Bake for 15 minutes, or until the edges start to brown.