Earl grey – such an incredible, versatile tea and one that is reminiscent of my many overseas travels to England! In my mind, earl grey carries such class and it’s my new favorite ingredient to cook with. So much so that I’d love to do an earl grey series! What do you think? Cast your vote in the comments below, and let me know any ideas or thoughts you might have, it would be wonderful to hear from you.
Developing this shortbread recipe showed me that there’s endless possibilities to using earl grey. I simply added earl grey tea to the flour mixture…easy as that! The result: earl grey shortbread that comes out of the oven smelling like heaven with a touch of brightness, paired with the rich butter flakiness throughout.
I developed two versions of this shortbread for you as well: one is free of gluten and refined sugar, and the other is regular. Both are phenomenal! Take your pick, no one should have to miss out on this round.
And of course we must talk about the matcha cream. Here we have an unlikely tea pairing: earl grey + matcha. If you’re wondering how it tastes together, just trust me…it’s absolutely delicious.
I love how easy this recipe is and that you can whip it up in no time for your weekend. The dough keeps up to 5 days in the fridge if you want to save time and prep in advance before baking fresh when friends come over. On top of that, after baking it keeps for another 5 or so days, plus the matcha cream can go on anything if you have leftovers!
Enjoy and have a lovely weekend!
Earl Grey Shortbread Cookies
Ingredients
Version 1 : gluten & refined sugar free
- 205 g 1 cup softened butter
- 54 g 1/2 cup almond flour, fine
- 210 g 1 1/2 cups gluten free baking flour (I use King Arthur)
- 60 g 1/2 cup coconut sugar
- 1 1/2 tablespoons finely ground Earl Grey tea leaves from about 3 bags, approx. 1/2 tablespoon tea per bag
- 1/2 teaspoon sea salt
- 1 vanilla bean pod seeds removed (or 1 teaspoon vanilla extract)
Version 2 : regular
- 205 g 1 cup softened butter
- 265 g 2 cups flour
- 108 g 1/2 cup sugar
- 1 1/2 tablespoons finely ground Earl Grey tea leaves from about 3 bags, approx. 1/2 tablespoon tea per bag
- 1/2 teaspoon sea salt
- 1 vanilla bean pod seeds removed (or 1 teaspoon vanilla extract)
- 1/2-1 teaspoon water as needed
Matcha Whipped Cream
- 253 g 1 cup + 1 tablespoon heavy whipping cream
- 30 g 1/4 cup powdered sugar, sifted
- 1 tablespoon matcha tea powder
Instructions
- Using an electric mixer, beat butter in a medium bowl on low speed until smooth and fluffy, 2-3 minutes. Add sugar and vanilla. Increase speed to medium, occasionally scraping down sides of bowl, until light and fluffy, another 2-3 minutes.
- In a separate bowl, combine flour, earl grey, and salt, stir with whisk to combine.
- Reduce mixer speed to low and add in flour mixture, 1/2 a cup at a time, mixing only until the dough comes together. *If you are making the regular version and your dough is too dry, you may need to add water. Do so 1/2 a teaspoon at a time just until dough holds together.
- Gather dough and flatten out over a dinner plate (this helps it to cool faster). Chill for around 20 minutes, or until firm to the touch. Remove from refrigerator for 5 -15 minutes, or until just soft enough to roll out.
- NOTE: Dough can be made 5 days in advance before baking. Store in airtight container until ready to bake.
- Arrange a rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface until about 1/4-1/3 inch thick. Use a 1-2 inch cookie cutter ( or size/shape of your choice) and place cookies on baking sheet.
- If making the gluten free version, bake for 12-15 minutes; if you are making the regular version, bake for 8-10 minutes. Bake until cookies are firm to the touch and just barely browning around the edges. Let cool on sheets for about 5 minutes and then remove and place on wire cooling rack. Store in airtight container for up to 5 days or freeze for 1-2 months.
For whipped cream:
- In a mixer, whisk cream on med-high speed for one minute. In a separate bowl, sift powdered sugar and matcha together and mix until completely combined.
- Slow mixer to medium speed and start incorporating sifted powdered sugar and matcha mix 1 tablespoon at a time, for up to one minute, or until it starts to thicken to a cream. Be careful to not over mix, because the cream will stiffen easily.
- Fill two cookies with 1-2 tablespoons of cream. Serve immediately. Store any whipped cream leftovers in fridge in an airtight container for 5-7 days.
