London Fog Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
227 grams unsalted butter, softened
02 -
85 grams powdered sugar
03 -
220 grams all-purpose flour
04 -
1 teaspoon pure vanilla extract
05 -
1.5 tablespoons Earl Grey tea leaves, crushed
06 -
0.5 teaspoon salt
→ Finishing
07 -
2 tablespoons decorating sugar
# Instructions:
01 -
Allow the unsalted butter to soften completely at room temperature in a large mixing bowl.
02 -
Add powdered sugar and pure vanilla extract to the softened butter and mix on low speed until the mixture is smooth and creamy.
03 -
Add all-purpose flour, salt, and crushed Earl Grey tea leaves. Blend to form a thick, manageable dough.
04 -
Transfer the dough to a sheet of plastic wrap, shaping into a log with your hands. Wrap tightly and roll to achieve a smooth cylinder. Twist the ends to seal.
05 -
Refrigerate the wrapped dough log for at least 1 hour, or ideally overnight, to firm up.
06 -
Preheat the oven to 175°C (350°F).
07 -
Remove dough from the refrigerator and unwrap. Slice into 6 mm rounds and arrange on a lined baking sheet. Sprinkle each round with decorating sugar.
08 -
Bake in the preheated oven for 13–15 minutes until edges are lightly golden.
09 -
Transfer baked shortbread to a cooling rack. Allow to cool completely before serving or storing in an airtight container.
# Notes:
01 -
For a pronounced Earl Grey flavor, use high-quality loose leaf tea and finely crush the leaves before mixing.
02 -
Chilling the dough is essential for cleanly sliced edges and a tender texture.