Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, english tea infused shortbread cookies. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Scottish shortbread biscuits are said to have been enjoyed by Mary, Queen of Scots, but the cookies have been around since medieval times as twice-baked, enriched bread rolls dusted with sugar and spices and then hardened. When butter was substituted for yeast in the recipe, the traditional shortbread cookie was born. Making cookies and customizing them with tea is so much fun! The possibilities are endless, especially if you grab a basic cookie recipe like a shortbread and add different kinds of tea.
English tea infused shortbread cookies is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. English tea infused shortbread cookies is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook english tea infused shortbread cookies using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make English tea infused shortbread cookies:
- Make ready 2 cups all purpose flour
- Prepare 1/2 cup granulated sugar
- Prepare 1 cup softened unsalted butter
- Get 1 tspn vanilla essence
- Make ready 1/2 ginger powder
- Make ready 1/2 fennel seeds powder
- Get 1/2 tspn cinnamon powder
- Get 1/2 tspn salt
- Prepare Leaves 1 English tea bag(any brand)
- Make ready 1/2 tspn green cardamom powder
Beat in the egg and vanilla. In a separate medium bowl, whisk together the flour and cornstarch, and sift into the bowl with the butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not overmix. If worked too much, the dough will warm up and the shortbread will have a poor crumb.
Instructions to make English tea infused shortbread cookies:
- Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth.
- In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea leaves. Mix well
- Add to butter mixture and beat on low speed until blended.
- Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten them slightly
- Bake until cookies are light golden for 10-12 minutes at 180 degree celcius
- Store airtight.
- Tips: you may choose to add white Choco chips to the dough before baking for extra sweetness
Mix quickly and thoroughly to bring all the ingredients together but do not overmix. If worked too much, the dough will warm up and the shortbread will have a poor crumb. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely. The result should be a nice, tender shortbread cookie. Allow to cool to room temperature.
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