These shortbread cookies are inspired by London Fog Latte. They are milky, buttery and floral. The added drizzle glaze adds an extra sweetness and contrast texture.
Start first by making the Lavender Earl Grey Butter by creaming the earl grey tea leaves with sugar, milk powder and lavender in butter. After the butter is nice and fluffy, add in flour, shape, wrap in plastic wrap and transfer it to the fridge to solidify so it is easier to work with. You can either roll out the dough and cut it to shape, or you can shape it into a log and slice it into disks. The process is very similar to making shortbread cookies.
Looking for more cookie recipes? Check these out:
- Kinako Black Sesame Shortbread Cookies
- Adzuki Red Bean Rugelach
- Chewy Black Sesame Sugar Cookies
- Chai Tea Financiers
Lavender Earl Grey Shortbread Cookies
These shortbread cookies are infused with Earl Grey tea and lavender and drizzled with Earl Grey glaze for a delightfully sweet, florally, and buttery treat. Enjoy paired with tea or coffee.
Servings: 6 cookies
- plastic wrap
- cookie sheet
- parchment paper or baking mat
- 1 stick unsalted butter room temperature
- 32 g cane sugar
- 1 earl grey tea bag
- 1/4 tsp salt
- 8 g milk powder
- 120 g all purpose flour
- 1.5 tbsp dried lavender
- 115 g powdered sugar
- 45 g milk
- Cream together butter and sugar. Then add in salt, tea leaves (from 1 earl grey tea bag), and milk powder. Once incorporated, add in the flour and 1 tbsp dried lavender. A thick batter should form
- At this point you can choose how you would like to shape the shortbread cookies. I am going to go over the "roll and cut" method:Tear a sheet of plastic wrap over about 1.5ft long . Transfer your cookie dough batter to the plastic. Place another sheet of plastic on top of the same size. Using a rolling pin, flatten and roll out the cookie dough to about 1/4" thick. You can fold all four edges in while you are doing this so none of the cookie dough squeezes out when you flatten the dough. When you are done, chill the dough for at least 30 minutes.
- Take the chilled dough from the fridge and remove the top plastic wrap. Lightly sprinkle the top of the cookie dough with the reserved 1/2 tbsp of lavender, layer back the plastic wrap and lightly press the lavender into the cookie by lightly rolling it over with a rolling pin. Transfer the cookie dough back to the fridge for another 30 minutes.
- Preheat the oven to 350F. Prepare a cookie sheet with parchment or a baking mat.
- Remove the chilled dough from the fridge and cut into squares. You can also use a cookie cutter to cut into your desired shape. Place the cut dough onto a baking mat about 4 inches apart.
- Bake the shortbread for about 15 minutes or until the edges are just turning brown. Remove the shortbread from the oven and let it cool completely on the cookie sheet. If you try to move the shortbread too soon, it may break.
- Make the glaze: mix together powdered sugar and milk until a thick white mixture forms. If desired, you can add some tea leaves to the glaze. Drizzle the glaze over the cooled shortbread cookies and let it dry completely ~1hr.