I’m not sure what has triggered my obsession with tea and cookies. I’m pretty sure I always had the disposition but ever since the big move to London, I am a girl obsessed. What’s more, I have found the flavor possibilities to be endless. Did you know that earl grey can be paired with milk chocolate for winning combination? I used a classic recipe, reviving it with orange scented earl grey tea and dipping it milk chocolate afterwards.
I can’t help but feel Christmas in my bones after having these cookies. Apart from being my favorite time of the year in this beautiful city, it’s made extra Christmas-y with The Great Food Blogger Cookie Swap. Last year, the collated efforts of Lindsay of Love and Olive Oil and Julie of The Little Kitchen managed to raise a generous amount of $13,778.40! The donations were sent, in full, to Cookies for Kid’s Cancer. I’m so thrilled to be part of this initiative yet again! If you’d like to participate, see details for 2015 cookie swap here.
For me, deciding the cookies are always the most fun part. Is it just me or do you also think it holds tremendous promise? I narrowed down the option to type – shortbread is a sturdy cookie and its buttery which is perfect in this chilly weather. It’s made in the classic style but I used my fingers to rub the earl grey tea with sugar to give it a slightly elevated flavor. I hope this recipe becomes a part of your Christmas cookie roster. It has rightfully earned a place in mine.
Earl Grey Milk Chocolate Shortbread
Yields: Approximately 3 dozen
Adapted from: Annie’s Eats
1 cup (227g) unsalted butter, at room temperature
4 sachets Earl Grey Tea
2 tsp orange zest, optional
2/3rd cup (133g) caster sugar
2 egg yolks
1 tsp vanilla extract
1 cup (175g) milk chocolate chips
2 tsp vegetable oil
1. In a bowl, add sugar and earl grey tea, zest and mix with your fingers till fragrant. Add butter and cream well till pale and fluffy. Add egg yolks and vanilla extract and mix until just combined.
2. Add the flour in one go and use your hands to gently bring the dough together. Once it is combined, dump onto floured countertop and knead using light pressure till the dough is soft to touch. Refrigerate for an hour.
3. When you’re ready to bake, pre-heat the oven to 150 deg C and line two cookie trays with silicon mats or greaseproof parchment paper. Set aside. Bring the dough out of the refrigerator and let it come to room temperature.
4. Divide the dough into 4 parts, refrigerating the remaining while you roll out one quarter. Roll with even thickness and cut out shapes using fluted (or regular) cookie cutters. Use a spatula to lift them onto the trays and bake till golden around the edges – about 7 – 11 minutes without opening the oven door in between. My oven took about 11 to 15 minutes for some batches and took just 7 – 9 minutes for others. They tend to harden as they cool. When they start coloring around the edges, pull them out and transfer onto wire rack.
5. Once the cookies are completely cool, melt chocolate chips in a heatproof bowl and add oil to mix. Dip half the cookie and set onto a parchment paper to dry. Serve!