Tea Cookies
Crisp butter cookies infused with Earl Grey tea, releasing a bright citrus aroma.
Ingredients
Butter (diced)
150 g
Muscovado sugar (light)
115 g
Earl Grey tea leaves
1 to 2 tbsp
Egg (beaten)
1
Plain flour
200 g
Coarse brown sugar (for sprinkling)
Instructions
1
Prepare the oven
Preheat the oven to 190°C (gas mark 6). Line 2 or 3 baking sheets with parchment paper.
2
Make the dough
Cream the butter and sugar. Add the Earl Grey tea leaves, then the egg, and finally the flour.
3
Shape
On a work surface dusted with a little flour, use your hands to shape the dough into a 23 cm log. Gently flatten the log with the palm of your hand. Wrap in plastic wrap and chill in the refrigerator for 1 hour to firm up the dough for slicing.
4
Slice and bake
Using a sharp knife, cut the dough log into 5 mm thick slices. Place on the baking sheets, spacing them slightly apart. Sprinkle with coarse brown sugar. Bake for 10 to 15 minutes, until they are lightly golden. Transfer to a rack to cool using a metal spatula.
