Earl Grey and Lavender are best friends and let me tell you. Perfect for a slice-and-bake treat, these Earl Gray lavender shortbread cookies melt-in-your-mouth and pair beautifully with afternoon tea or coffee.
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Knife
- Mixer
- Wire Rack
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- ½ cup sugar
- 14 tbsp butter room temperature
- 1 ¾ cups flour
- ½ cup cornstarch
- ¼ tsp salt
- ½ tbsp Earl Grey tea leaves fine
- 1 tbsp fresh lavender 1 tsp dried
- 1 ½ tbsp sugar
Instructions
- In the bowl of a mixer, cream together butter and ½ cup sugar for two minutes
- In a separate bowl, combine your flour, cornstarch, salt, tea leaves, and lavender
- Gradually add your dry ingredients to the butter/sugar, and mix until just combined
- Roll your dough into a 2.5-inch diameter log, wrap it in parchment paper, and place in the fridge for 30 minutes
- Preheat oven to 350°F
- Remove your shortbread log from the fridge, cut into ¾-inch thick discs, and place it on a parchment-lined baking tray. You should be able to bake 4-6 cookies at a time.
- Bake for 10-14 minutes, until you see a very light golden halo around the edges of the cookie. For a more tender shortbread, be careful not to overbake or risk having a more crunchy cookie!
- When you remove the shortbread from the oven, immediately sprinkle with 1.5 tablespoons of sugar - divided evenly across the cookies - and place on a wire rack to cool completely. You can top them with additional fresh lavender at this stage if desired (I did and it makes them look even prettier!).
- Enjoy!
Notes
*Make sure your Earl Grey tea leaves are fine. Most sold in sachets are but if not, pulse in a mini food processor before adding to your dry ingredients
*If you don't have fresh lavender, substitute a teaspoon of dried lavender
