Earl Grey Shortbread

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It’s been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat Tails (the shortbread resembled the shape of bell-hoop petticoats worn by ancient Court ladies).  Back then it was a thin, crisp, buttery shortbread flavored with caraway seeds. Shortbread was an expensive luxury and a treat reserved for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun.

Makes about 64 cookies
recipe adapted from Canadian Living
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175ml (3/4 cup) unsalted butter, softened
75ml (1/3 cup) granulated sugar
1 1/2 teaspoons ground Earl Grey tea leaves
1/2 teaspoon finely grated orange zest
375ml (1 1/2 cups) all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt

In a large bowl, beat together butter, sugar, Earl Grey tea leaves and orange zest until light.  Stir in flour, cornstarch and salt. Knead to make a smooth dough. Between lightly floured waxed paper, roll out dough to 1/4 inch (5mm) thickness. Using a 2 x 1 inch leaf-shaped cutter, cut out shapes, re-rolling scraps. Place on waxed paper-line baking sheet. Press knife down center of each leaf to make the vein. Chill until firm, about 30 minutes.

Preheat oven to 160c (325f). Place 1 inch (2.5cm) apart on parchment paper-lined baking sheets. Bake until firm and golden, about 16 minutes. Let cool on pans for 5 minutes, transfer to racks and let cool completely.


The Culinary Chase’s Note: What a lovely twist on one of my favorite cookies.  If you want to change teas, use 1 1/2 teaspoons of ground green tea leaves in lieu of Earl Grey tea and orange zest.  Or, for Chai shortbread, use 1 1/2 teaspoons of ground black tea leaves, 1/4 teaspoon ground ginger and a pinch each of ground cloves and cardamom instead of Earl Grey and orange zest.  Enjoy!