MY TEA HAS ARRIVED!
Last summer I spent 3 weeks in France and it was everything I could ever imagine. I vowed to bring back as much coffee, tea and other French delights as I could.
I almost succeeded in my mission with cans of goodies, bars of chocolate and 8 kilos of coffee (and all I got was a strange look from Customs Canada). Sadly, on the last day in Paris I failed to find the teas that captured my heart and I had to come back. . . TEALESS!!!
I spent some time in Normandy visiting family. It was there I tried the best tea I have ever had. I pondered why Normandy would be the home of this tea and then realized the very large English influence that was there. It only made sense that the tea would be out of this world.
Let’s take a moment to appreciate the beauty of this tea, shall we?
What was I to do but brew a cup and think about how I could make full use of these teas. I brewed myself a cup of the Earl Grey and let the creative juices flow. If only I could share the aroma through the screen. Some of you might recognize this company of teas. I should tell you that it imports differently according to country. I was not able to find these teas here in Canada. I had to order from Europe and wait months before they were in stock. While Lipton is pretty standard here, it is phenomenal in Europe. It was worth the wait, and the price. My Finest Earl Grey came from The Indian Tea Company in England.
But I digress. I had the perfect tea accompaniment idea, Earl Grey shortbread cookies of course! They turned out amazing. I presume that using the black rose tea or orange jaipur would turn out just as incredible.
I started off by creaming the sugar and butter together. Once well blended, I mixed in the vanilla and egg white. Finally I added the flour and crushed tea just until combined. It will look like lumps. Place the mixture onto a floured surface and create a ball with the dough. Flatten it out to make rolling easier.
I like a softer, thicker shortbread so I rolled out the dough on a slightly floured surface to approximately 3/4 cm thick. I had a variety of cookie cutters but I chose a simple star pattern for these. The trick to baking shortbread is to watch for a slight goldening at the base of the cookie. If the whole cookie changes colour you have likely over baked them. Bake them for 10-12 minutes at 350º (depending on how thick you made them) and let them cool on the pan for 2-3 minutes more before placing them on a cooling rack.
If you want to have even MORE tea flavour (which I absolutely do), glaze the cookies and use some of the steeped tea in the glaze! Another option is to sprinkle them with a bit of icing sugar if you like that effect.
Earl Grey Shortbread Cookies
250 g butter (room temperature)
150 g sugar
1 egg white
350 g all-purpose flour
1 Tbsp vanilla extract (real vanilla bean would be AMAZING)
1. Cream the butter and sugar for 2 minutes.
2. Add the egg white and vanilla and blend until well mixed.
3. Add the flour and mix just until blended and lumpy.
4. Roll out the dough to 3/4 cm and use a cookie cutter to cut out the shapes you would like.
5. Bake for 10-12 minutes in a 350º oven. Edges will just start to become golden on the under side.
6. Remove and let cool on the tray for 2-3 minutes before transferring to a cooling rack.
Protein 1.4 g