I have a tea cabinet. Full of tea. I don't drink that much tea, but I can't resist buying it. It's so delicious. I have made tea jelly, which I can fully recommend, and now... tea shortbread! Brings a whole new meaning to tea cakes.
I used Blackberry Sage tea, but you could try any of your favorite teas.
You could roll the dough out and shape it, but I just pressed it into logs and sliced it thinly. Not gorgeous, but kind of rustic and definitely easy. A food processor works best for this dough.
Blackberry Sage Tea Shortbread Cookies
1 c butter, frozen
2 c flour
1/2 c confectioner's sugar
1/2 c granulated sugar
2 Tbsp Blackberry Sage Tea (loose, or from bags)
1 Tbsp water
Grate the frozen butter in a food processor. In a coffee grinder (that has been cleaned), grind the tea into a fine powder. Add all ingredients to food processor and pulse until the dough sticks together when you press it between your fingers. Do not over-mix.
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| Looks crumbly |
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| All pressed together |
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| Well wrapped |
Turn the dough out onto a large piece of parchment paper. Press firmly into a long log and wrap well. Freeze for about 20-30 minutes.
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| I gave up the pressing after not too long - just pressed with my hand |
Preheat oven to 325 F. Slice the cookies thinly (press with the bottom of a glass or the palm of your hand if need be, if they crumble apart) and place on baking sheets. Bake for about 15-18 minutes, or until lightly browned. Let cool several minutes on the baking sheet before transferring to wire racks to cool completely. Enjoy with or without tea.
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