English tea infused shortbread cookies. English tea infused shortbread cookies The subtle flavour and aroma of the famous English tea leaves brings a refreshing new twist to our regular cookies. These Earl Grey Cookies are an easy and delightful sweet treat that's perfect for afternoon tea, cookie swaps, and the cookie jar at home! Making cookies and customizing them with tea is so much fun! The possibilities are endless, especially if you grab a basic cookie recipe like a shortbread and add different kinds of tea. This recipe is so easy and the cookies are so basic that it's a perfect choice to customize and make different types of tea shortbread cookies.

Scottish shortbread biscuits are said to have been enjoyed by Mary, Queen of Scots, but the cookies have been around since medieval times as twice-baked, enriched bread rolls dusted with sugar and spices and then hardened. When butter was substituted for yeast in the recipe, the traditional shortbread cookie was born. In a bowl, cream butter and sugar. You can have English tea infused shortbread cookies using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of English tea infused shortbread cookies

It's 2 cups of all purpose flour.
Prepare 1/2 cup of granulated sugar.
You need 1 cup of softened unsalted butter.
You need 1 of tspn vanilla essence.
It's 1/2 of ginger powder.
You need 1/2 of fennel seeds powder.
It's 1/2 of tspn cinnamon powder.
Prepare 1/2 of tspn salt.
Prepare Leaves of 1 English tea bag(any brand).
It's 1/2 of tspn green cardamom powder.

Beat in the egg and vanilla. Lightly flour a work surface, and roll out the dough until it's about a half inch thick. You can use a knife, a pizza cutter or a bench scraper to do this. Place about an inch apart on an ungreased cookie sheet and prick with a fork to get that signature Scottish shortbread.

English tea infused shortbread cookies instructions

Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth..
In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea leaves. Mix well.
Add to butter mixture and beat on low speed until blended..
Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten them slightly.
Bake until cookies are light golden for 10-12 minutes at 180 degree celcius.
Store airtight..
Tips: you may choose to add white Choco chips to the dough before baking for extra sweetness.

Mix together the powdered sugar, lemon juice, and lemon zest for the drizzle in a small bowl. Add water, if needed, to create a consistency that is loose enough to drizzle. Use a spoon to drizzle the icing over the cooled shortbread cookies. Let the drizzle harden before storing in an airtight container. Shortbread is one of the most famous Scottish cookies.