This post was originally posted on From Cass with Love on 4 July 2010
My favourite teas include Chai, Earl Grey, Assam and good old English Breakfast.
I fell in love with the Earl Grey after my good friend Dorothy introduced me to an instant tea milk mix. We can hardly find that same drink in any supermarket shelves anymore, but after drinking that, my Earl Grey teas are almost always married to milk! With the exception of me having a delicious cake or pie, then it’ll be just a fresh brew of Earl Grey to compliment the sweetness.
I’m always curious how tea would be like in cakes or cookies. I stumbled upon this recipe recently. Looked simple and yummy I had to try it out 😉
Adapted from the kitchn’s recipe
- 1 cup (125g) all-purpose flour, sifted
- 1/2 cup (62g) confectioners' sugar
- 1 tablespoon Earl Grey tea leaves
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 teaspoon water
- 1/2 cup (113g) unsalted butter, room temperature
1. Preheat oven to 180°C. Line your baking tray with parchment paper.
2. Mix together butter, sugar, vanilla, sugar, tea leaves and water
3. Add in the flour and mix until everything comes together.
4. At this step, you can either - 1) Form the dough into a log, 2) form it into a disk. Wrap the dough parchment paper or cling wrap and chill for about an hour.
5. Once the dough has been chilled, for the logs slice them about 1/4 inch thick. You can also roll the dough out to 1/4 inch thickness and use your favourite cookie cutter.
6. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.