Monday, September 20, 2010
There are several cookie recipes I’ve had written out for awhile and never got around to posting, so please try to bear with me this week while I catch up. This one is a tender, buttery interpretation of my favorite drink. Vanilla and Earl Grey tea perfume this beautiful shortbread.
London Fog Shortbread Printer Version
This shortbread needs to rest in the refrigerator and bake three separate times, but it’s worth it! You’ll also need a food processor, or a coffee grinder to grind the up the tea beforehand if you don’t have one.
1 3/4 cups unbleached all-purpose flour, plus more for kneading
1/2 cup cornstarch
1 tablespoon loose leaf Earl Grey Tea
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup Ultrafine Baker’s Sugar (found near the other sugars)
1 tablespoon real vanilla extract
1. Line a 9” square baking pan with foil.
2. Place the all-purpose flour, cornstarch, tea and salt in a food processor and process for about 1 minute seconds until tea is well ground. Move the flour mixture to a separate bowl and set aside.
3. Place the butter, super fine sugar and vanilla extract in the food processor and process until light and fluffy. Add half of the flour mixture back in and process until combined. Add the other half of the flour mixture and process just until almost wet looking but not combined.
4. Turn the batter out onto a clean surface and flour lightly if too sticky to handle. Knead dough just until smooth. Press the dough into the baking pan and smooth with the back of a dough scraper.
5. Let the dough rest in the refrigerator for 2 or more hours. After resting, place the oven rack in the center of the oven and preheat to 300 degrees.
6. Bake One: Bake the shortbread for 55 minutes. Let rest for about 5 minutes then cut into squares in the pan with the dough scraper. Leave the shortbread in the pan and the oven on during this time.
7. Bake Two: Place the pan back in the oven and bake for another 10 minutes. Let rest for 15 minutes and then move the foil with the cookies to a baking sheet. Separate the cookies a little.
8. Bake three: Bake the cookies on the sheet for 10 more minutes. Let cool on the pan for a few minutes and move to a cooling rack to finish cooling.
Recipe & photograph by Laura Flowers.