Chocolate-Dipped Earl Grey Shortbread Cookies
User Reviews
5
Chocolate-Dipped Earl Grey Shortbread Cookies
Description
The cookies begin with a mixture of flour, finely ground Earl Grey tea leaves, powdered sugar, salt, and cold butter combined until dough forms. Bergamot oil extract and vanilla add layered citrus and floral aromas associated with Earl Grey. The dough is shaped into a log, chilled, then sliced into 1 cm rounds. Baking at 375°F until edges turn light golden yields tender yet structured shortbread that holds together well. Cooling on the baking sheet before transferring prevents breaking.
After cooling completely, dipping the bottoms in melted dark chocolate adds a decorative and flavor feature that balances the buttery tea-infused shortbread with rich cocoa bitterness. These cookies pair nicely with brewed tea or coffee and can be served at gatherings or enjoyed as a refined homemade treat. The inclusion of Earl Grey tea in ground form and Bergamot oil clearly define the flavor profile.
Ingredients
Earl Grey Shortbread Cookies:
- ½ C all-purpose flour
- 2 teaspoon earl grey tea 2 tea bags, finely ground
- 3 tablespoon powdered sugar
- pinch of sea salt omit if using salted butter
- 5 tablespoon butter unsalted
- ¼ teaspoon vanilla extract
- ¼ teaspoon bergamot oil use culinary grade, not essential oil, extract
- ¼ teaspoon earl grey tea optional, extract
Decoration:
- 50 g dark chocolate melted
Instructions
Make the cookies:
- Combine all the dry ingredients (flour, earl grey tea, powdered sugar, salt) into a food processor. Pulse a few times.
- Add in the butter, vanilla extract and bergamot oil extract (if using).
- Pulse a few times until a dough begins to form.
- Dump the contents from the food processor onto a large piece of parchment paper.
- Gather the dough with your hands and press to form a cylindrical log.
- Wrap the log with plastic wrap and place into the fridge for 30 minutes.
- Preheat oven to 375°F/191°C.
- Remove the dough from the fridge and use a sharp knife to slice into rounds, about 1 cm thickness.
- Place the cut rounds flat onto a baking sheet lined with parchment paper.
- Bake the cookies at 375°F/191°C for approximately 12 mins, until lightly golden around the edges.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Decorate with chocolate:
- Add dark chocolate to a microwave-safe bowl.
- Heat the chocolate in 20-second increments, and give it a stir. Repeat until all the chocolate has melted.
- Dip the cookies in the melted chocolate, or use a spatula to coat the melted chocolate onto the cookie.
- You can also drizzle the melted chocolate over the cookie if you like.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 2mg | 0% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 177IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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