I have recently discovered the joy of cooking and baking with tea… it isn’t just for drinking anymore!
A few months back, I made my Chai Tea Scones. I was all set to make some again today, but was suddenly struck with a craving for shortbread.
So instead, I broke in my new stand mixer with some shortbread cookies!
But first things first, isn’t my graduation gift to myself gorgeous?
That would be a KitchenAid Artisan Stand Mixer in Blue Willow.
I heard equally good reviews about both KitchenAid and Cuisinart mixers, and just as many people told me they loved their KitchenAid as they did their Cuisinart. I figured I couldn’t go wrong either way, and found a much better deal on KitchenAid. Plus, the pretty color didn’t hurt either!
The mixer handled the shortbread dough beautifully, and clean-up was a breeze. So far, so good!
These cookies are light, crisp and buttery…just like shortbread should be!
Blueberry Rooibos Shortbread
1/2 c. spelt flour
1/2 c. whole wheat flour
1/3 c. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
2 tsp. tea leaves or 2 tea bags (I used Blueberry Rooibos, but any tea should work!)
1/2 c. (1 stick) butter
Preheat oven to 350F. Crush the tea into a coarse powder.
In a stand mixer with a paddle attachment (or an electric hand mixer), blend the sugar, salt, vanilla, tea and butter until completely mixed.
Add the flour and mix until a soft dough is created. Wrap the dough in plastic wrap, and pat into a flat disk. Freeze for 10 minutes.
Roll the dough out onto a greased baking sheet, and freeze for an additional 10-15 minutes. Cut into rectangles. Bake for 12-15 minutes, or until edges start to brown.
Allow to cool for at least 10 minutes. Prepare yourself a cup of tea in the meantime to enjoy with your shortbread!
These cookies are delicious, but aren’t quite the perfect texture and thickness yet…I’ll keep experimenting with them!
Now if you’ll excuse me, I think a mid-morning shortbread with some tea will hit. the. spot.
Miss any of the previous Tea Week posts? Check them out here!