Earl Grey Loose Tea Shortbread Fingers Recipe

Mar 19, 2012

We were invited to a friend’s house for dinner last Saturday and so I thought to myself “Self – this is a perfect opportunity to “play” with a dessert recipe!”  So I scooted off to the kitchen to see about creating something that very well may take a week of running to get off my thighs … rich, buttery shortbread! Sigh.  Nothing better!

I made the Earl Grey Loose Tea shortbread but, since we were running late, I didn’t take photos.  I left a few pieces at home, which were enough for a photograph, or so I thought at the time.  The shortbread was a hit at Patrick & Carol’s house (I put in the orange oil in this version) and I received a message from Patrick the next day saying “I ‘heart’ shortbread!”.  As for the photos of that batch – well I never put a note on them and they were subsequently gobbled up before I grabbed my camera.

This past Saturday, with friends coming over for St. Patrick’s Day, I made another batch so I could photograph it for this blog.  (And, who’s kidding who?  I wanted more shortbread! ).  This batch I did photograph before it was all eaten … and luckily it was all eaten so there’s nothing left for me to snack on….

I hope you and your friends enjoy this Earl Grey Loose Tea shortbread as much as we all did!

Earl Grey Shortbread

Earl Grey Tea Shortbread

1 cup butter, softened
1 cup confectioner’s sugar
2 tsp. vanilla extract
(1/8 tsp Boyajian orange oil – optional)
2 cups all-purpose flour
1 Tbsp S&V Earl Grey tea, ground
1 tsp milk

Preheat the oven to 300 degrees.  Grease an 8×8″ square glass baking dish.

Blend the softened butter in an electric mixer.  Add the sugar, vanilla and orange oil (if using).  Blend until smooth.

Gradually add the flour and ground tea and mix until the dough comes together.  (If the mixture is too dry and crumbly you can add the milk).

Pat the dough into the prepared pan with floured fingers or a rubber spatula.  Prick the dough all over with a fork (so the steam escapes).  Bake in a 300 oven for 50-60 minutes, until the shortbread is golden brown.  Allow to cool for a few minutes, then cut into “fingers” and cool completely.

You can drizzle with dark chocolate or enjoy as is … with a cup of Simpson & Vail tea, of course!

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