London Fog Vanilla Shortbread (Print Version)
# Ingredients:
→ Shortbread Dough
01 -
226 grams unsalted butter, softened
02 -
85 grams powdered sugar
03 -
220 grams all-purpose flour
04 -
1 vanilla bean, split and scraped, or 1 tablespoon vanilla bean paste
05 -
1 tablespoon Earl Grey tea leaves (from approximately 1–2 teabags)
→ Finishing
06 -
Sanding sugar or turbinado sugar, for sprinkling
# Instructions:
01 -
Preheat oven to 175°C. Line two baking trays with parchment paper.
02 -
In the bowl of an electric mixer, beat softened butter and powdered sugar together until light and fluffy.
03 -
Add vanilla bean seeds or paste and Earl Grey tea leaves to the mixture. Mix until combined.
04 -
Gradually add flour and mix on low speed until the dough just comes together.
05 -
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
06 -
On a lightly floured surface, roll the dough to approximately 1.25 cm thickness. Use dowels as guides if available for even rolling. Cut into desired shapes using biscuit cutters.
07 -
Place cut dough shapes on prepared baking trays. Sprinkle each with sanding sugar or turbinado sugar.
08 -
Refrigerate the tray of shaped unbaked biscuits for 20 minutes to prevent spreading during baking.
09 -
Bake in preheated oven for 12–14 minutes, or until the edges are just starting to turn golden brown. Do not overbake.
10 -
Transfer biscuits to a wire rack to cool completely before serving or storing.
# Notes:
01 -
Cookies freeze well when stored in an airtight container.