These shortbread cookies were inspired by the Earl Grey Cupcake from Mister Nice Guy Cupcakes! They’re not too strong, so even if you’re not a fan of earl grey tea, you might still like these!
They just have a subtle earl grey flavour that comes out when you bake them, and a hint of lemon.
I used this recipe from Martha Stewart, and just replaced/added a couple of ingredients.
2 cups all-purpose flour
2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
1/2 teaspoon salt
1/2 cup vegan margarine
1/2 cup coconut oil (or shortening), softened, but not fully melted
1/2 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
1 tsp vanilla
Preheat oven to 180˚C (350˚F).
Whisk together flour, tea, and salt in a small bowl.
Put margarine, coconut oil, sugar, lemon zest and vanilla in the bowl of an electric mixer. Beat for a few minutes until pale and fluffy. Reduce speed to low and gradually mix in flour mixture until just combined.
Divide dough in half. Roll each half into a log, 3 – 5cm in diameter, on baking paper or glad wrap. Put the logs in the freezer for half an hour till they are firm.
Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets.
Bake cookies for 12 – 15 minutes, rotating sheets halfway through, until edges are golden. Let cool completely on wire racks.