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| Photo courtesy of t&t bild(A)welt via Flickr |
I'll share a shortbread recipe today. You can substitute any tea leaves but Earl Grey has that nice scent of bergamot. Make sure you grind the leaves well--a mortar and pestle works best. Enjoy!
Earl Grey Tea Shortbread
1/2 cup butter, softened
1/2 cup powdered sugar, sifted
1/2 tsp salt
1-T Earl Grey tea leaves, ground
1 cup flour, sifted
Preheat oven to 325F
Lightly butter 8 inch round pan
Beat butter with electric mixer until light in color, about 1 minute
Gradually mix in sugar, salt and tea leaves. Mix in flour until just combined
Press dough into pan. If desired, sprinkle with sugar and make patterns with a fork before baking.
Bake 30 minutes
Cut into 12 wedges
2 comments:
This sounds delish! Going to try it with gluten free flour.
Awesome! Let me know how it turns out! Rice flour works really well in shortbread too. I'm unsure of the substitute proportions.
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