Chocolate Dipped Earl Grey Shortbread Wedges
Buttery puff pastry meets Earl Grey tea in elegant dark chocolate–dipped wedges.
Ingredients
Earl Grey shortbread - Earl Grey tea leaves
2 tbsp
Earl Grey shortbread - unsalted butter (cut into small pieces)
3/4 cup (1.5)
Earl Grey shortbread - granulated sugar
1/2 cup
Earl Grey shortbread - vanilla extract
1 tsp
Earl Grey shortbread - salt
1/4 tsp
Earl Grey shortbread - cake flour (without baking powder)
1/2 cup
Earl Grey shortbread - all-purpose flour
1 cup
Chocolate decoration - bittersweet chocolate (coarsely chopped)
2 oz
Chocolate decoration - vegetable oil
1/2 tsp
Instructions
1
Preparation
Grease the bottom and sides of a 9-inch round cake pan with butter.
2
Steep Tea Leaves
In a medium deep saucepan, combine the tea leaves and butter. Heat over low heat, stirring occasionally, until the butter is fully melted. Remove from heat, set aside to cool and steep for 10 minutes.
3
Strain and Make Dough
Pour the butter through a fine sieve into a large bowl, discard the tea leaves. Mix in sugar, vanilla extract and salt. Add flour, stir until just combined. Scrape the dough into the prepared cake pan, press into an even layer. Cover the surface of the dough with plastic wrap, refrigerate for at least 2 hours until firm (up to 2 days).
4
Preheat Oven
Place the oven rack in the center of the oven, preheat to 325°F (163°C).
5
Bake Shortbread
Bake the chilled shortbread for 35 to 40 minutes until golden brown. While the shortbread is still warm, cut it into 16 wedge-shaped pieces with a thin sharp knife. Transfer the wedges to a cooling rack to cool completely.
6
Melt Chocolate
In the top pan of a double boiler, melt the chocolate over gently boiling water, stirring occasionally until smooth. Remove from heat, mix in vegetable oil.
7
Coat with Chocolate
Line a baking sheet with parchment paper or wax paper. Pick up a shortbread wedge, brush off any crumbs. Hold the wedge over the pot of chocolate, use a spoon to drizzle chocolate on the tip of the wedge, about 1 inch from the end. Place the wedge on the prepared baking sheet, repeat with the remaining wedges. Let the wedges stand until the chocolate sets, about 1 hour at room temperature (or 15 minutes in the refrigerator).
