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!
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!