Easy Crispy Black Tea Shortbread Cookies. Great recipe for Easy Crispy Black Tea Shortbread Cookies. These cookies are my signature dish that I make quite often. Use powdered sugar that contains corn starch (It will make the cookies crispy).

Using a whisk, whisk until thoroughly mixed and no lumps appear. Dip cookies in the glaze and top with lavender. Allow glaze to dry before storing in sealed container. You can have Easy Crispy Black Tea Shortbread Cookies using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Easy Crispy Black Tea Shortbread Cookies

Prepare 70 grams of ○Cake flour.
You need 20 grams of ○Almond flour.
You need 1 small of pinch ○Salt.
It's 1 of teabag ○Earl Grey tea.
Prepare 50 grams of Unsalted butter (cultured butter is best).
You need 25 grams of Powdered sugar.
It's 1 tsp of Heavy cream (or half and half ).
Prepare 1 of Sugar crystals (or granulated sugar).

Remove from oven and let cool completely. Roll out dough on a lightly floured surface until it's ¼ inch thick. Once cooled, whisk together icing ingredients until smooth. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely.

Easy Crispy Black Tea Shortbread Cookies instructions

Sift the ○ marked ingredients twice..
Mix butter and powdered sugar with a hand mixer until they turn white and become a mayonnaise-like consistency. (I quadrupled the recipe in this photo.).
Add heavy cream to Step 2 and combine. Then add the ○ ingredients from Step 1. Mix well until the dough come together..
Wrap the dough in cling film and shape into a log of 6-8 cm diameter and 18-20 cm length..
Chill in the fridge for more than 3 hours. You can keep it in the freezer but it will dry out if you keep it for too long. (You can store in the freezer for about 2 weeks.).
Shape the dough into a nice log and sprinkle sugar crystals. Slice into 1-1.5 cm thick rounds..
Preheat the oven to 338°F/170℃ (325°F/160℃ for a gas oven) and bake for 13-15 minutes. Adjust the baking time depending on your oven..
They're done! Leave to cool slightly, then keep in an airtight container so that they won't soften and get stale..
You can make a small quantity at a time. Make different flavors and colors!.

The result should be a nice, tender shortbread cookie. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. You can use Scottish Shortbread Cookie dough as a crumbly tart crust too! Fill the baked crust with your favorite no bake pie and custard fillings like Lemon Curd.