Easy Crispy Black Tea Shortbread Cookies
Easy Crispy Black Tea Shortbread Cookies

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy crispy black tea shortbread cookies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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!.

Easy Crispy Black Tea Shortbread Cookies is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Easy Crispy Black Tea Shortbread Cookies is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook easy crispy black tea shortbread cookies using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy Crispy Black Tea Shortbread Cookies:
  1. Take 70 grams ○Cake flour
  2. Get 20 grams ○Almond flour
  3. Get 1 small pinch ○Salt
  4. Prepare 1 teabag ○Earl Grey tea
  5. Prepare 50 grams Unsalted butter (cultured butter is best)
  6. Get 25 grams Powdered sugar
  7. Make ready 1 tsp Heavy cream (or half and half )
  8. Prepare 1 Sugar crystals (or granulated sugar)

Once cooled, whisk together icing ingredients until smooth. You can use Scottish Shortbread Cookie dough as a crumbly tart crust too! Fill the baked crust with your favorite no bake pie and custard fillings like Lemon Curd. Cream butter and sugar until light and fluffy.

Instructions to make Easy Crispy Black Tea Shortbread Cookies:
  1. Sift the ○ marked ingredients twice.
  2. 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.)
  3. Add heavy cream to Step 2 and combine. Then add the ○ ingredients from Step 1. Mix well until the dough come together.
  4. Wrap the dough in cling film and shape into a log of 6-8 cm diameter and 18-20 cm length.
  5. 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.)
  6. Shape the dough into a nice log and sprinkle sugar crystals. Slice into 1-1.5 cm thick rounds.
  7. 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.
  8. They're done! Leave to cool slightly, then keep in an airtight container so that they won't soften and get stale.
  9. You can make a small quantity at a time. Make different flavors and colors!

Fill the baked crust with your favorite no bake pie and custard fillings like Lemon Curd. Cream butter and sugar until light and fluffy. Cool completely on a wire rack. If desired, dust with confectioners' sugar. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely.

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