Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy crispy black tea shortbread cookies. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Easy Crispy Black Tea Shortbread Cookies is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Easy Crispy Black Tea Shortbread Cookies is something which I’ve loved my entire life.
Great recipe for Easy Crispy Black Tea Shortbread Cookies. These cookies are my signature dish that I make quite often. Use powdered sugar that contains corn starch (It will make the cookies crispy). Serve them fresh with tea-infused jellies and jams or with a side of fresh berries for a light dessert!.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy crispy black tea shortbread cookies using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy Crispy Black Tea Shortbread Cookies:
- Prepare 70 grams ○Cake flour
- Prepare 20 grams ○Almond flour
- Make ready 1 small pinch ○Salt
- Take 1 teabag ○Earl Grey tea
- Make ready 50 grams Unsalted butter (cultured butter is best)
- Make ready 25 grams Powdered sugar
- Take 1 tsp Heavy cream (or half and half )
- Take 1 Sugar crystals (or granulated sugar)
Once cooled, whisk together icing ingredients until smooth. Cream butter and sugar until light and fluffy. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Instructions to make Easy Crispy Black Tea Shortbread Cookies:
- Sift the ○ marked ingredients twice.
- Mix butter and powdered sugar with a hand mixer until they turn white and become a mayonnaise-like consistency. (I quadrupled the recipe in this photo.)
- Add heavy cream to Step 2 and combine. Then add the ○ ingredients from Step 1. Mix well until the dough come together.
- Wrap the dough in cling film and shape into a log of 6-8 cm diameter and 18-20 cm length.
- Chill in the fridge for more than 3 hours. You can keep it in the freezer but it will dry out if you keep it for too long. (You can store in the freezer for about 2 weeks.)
- Shape the dough into a nice log and sprinkle sugar crystals. Slice into 1-1.5 cm thick rounds.
- Preheat the oven to 338°F/170℃ (325°F/160℃ for a gas oven) and bake for 13-15 minutes. Adjust the baking time depending on your oven.
- They're done! Leave to cool slightly, then keep in an airtight container so that they won't soften and get stale.
- You can make a small quantity at a time. Make different flavors and colors!
Cool completely on a wire rack. If desired, dust with confectioners' sugar. Use a fork or skewer to indent a pattern onto the top. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely. The result should be a nice, tender shortbread cookie.
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