Easy Crispy Black Tea Shortbread Cookies. Try these One Hot Oven tips. Add other flavorings such as vanilla bean, citrus, ginger, grated chocolate or chopped pecans to the dough. Make confetti shortbreads by mixing in colored sprinkles. Roll the dough logs in colorful sprinkles, nonpareils or powdered sugar. Make a flavored powdered sugar by mixing in cinnamon, allspice, cocoa powder or cardamom and roll the dough in this 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). Have a few of them with your morning cup of coffee or tea and I guarantee that it will make your day. You can cook Easy Crispy Black Tea Shortbread Cookies using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy Crispy Black Tea Shortbread Cookies

You need 70 grams of ○Cake flour.
You need 20 grams of ○Almond flour.
It's 1 small of pinch ○Salt.
Prepare 1 of teabag ○Earl Grey tea.
Prepare 50 grams of Unsalted butter (cultured butter is best).
Prepare 25 grams of Powdered sugar.
Prepare 1 tsp of Heavy cream (or half and half ).
It's 1 of Sugar crystals (or granulated sugar).

Like all "simple" recipes, for example Angel Food Cake, Shortbread Cookies or a perfect Creme Brulee, when a recipe is short on ingredients, the quality of the ingredients and the technique becomes even more important. With no extraneous ingredients to hide behind, this cookie all all about getting that one perfectly light and crisp bite. This is truly the Best Shortbread Cookies Recipe! It yields tender, crisp, buttery, and perfect cookies every time.

Easy Crispy Black Tea Shortbread Cookies instructions

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!.

I feel like shortbread cookies are underrated. They're simple, admittedly a little plain looking, and not nearly as flashy as a stack. These crisp and buttery shortbread cookies are laced with vanilla chai tea leaves and then dipped in a vanilla spice icing for the full effect. Did you know that Chai just means tea, what we often think of as Chai here in the states is actually Masala Chai which originated in India and is made with black tea, Indian spices, milk, and sugar? Crisp and flavorful, these shortbread-style cookies, while totally delicious in and of themselves, shouldn't just be eaten alone.