Chocolate Dipped Earl Grey Shortbread
You can thank Rebecca from Foodie with Family for these decadent cookies. She made some Earl Grey Scones with a Lemon Glaze a few weeks back and they’ve been on my mind ever since. The idea of a tea infused baked good proved to be to0 much for me to simply think about. I had to try my own hand at a tea infused goodie. Because I wanted something quick and I’m a sucker for shortbread, these cookies were a no brainer.
I’m no stranger when it comes to a cup of tea- I drink at least two mugs a day. Sometimes it’s green tea, often it’s peppermint but when I’m craving a black tea, Early Grey and English Breakfast are my go to. I love the slightly distinct taste of Earl Grey- slightly smokey and just a little bit flowery. Add a good splash of half and half and I’m a content women. Give me a slightly sweet cookie to enjoy with my tea and, well, I’m beyond content. I’m downright giddy. I love nothing more than settling in on the couch in the afternoon with a cup of tea, a sweet treat and a good book. It doesn’t happen often but when it does, I make sure to savor every moment.
Making shortbread is a cinch. The dough comes together quickly and after letting it chill for a bit in the fridge, the cookies are simply sliced and baked. No fuss, no mess. Because I am from the camp that believes chocolate makes everything better, I couldn’t resist dipping half of the cookie in some melted Cadbury milk chocolate- a great compliment to the not too sweet shortbread.
Today is one of those days that I just might find the time to curl up on the couch with my cuppa and book. I’m carless, it’s snowing outside and if my little will cooperate and go down for a nap then I have no excuse not to take some time to myself. The dishes and laundry can wait. Who’s with me?Print
A slightly sweet shortbread infused with Earl Grey and dipped in milk chocolate.
- 3/4 cup powdered sugar
- 1 tablespoon + 1 teaspoon loose leaf Earl Grey tea
- 1 cup (two sticks) butter, room temperature
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 4 oz milk chocolate bar, optional
- In a food processor, pulse powdered sugar and tea leaves until well incorporated. Add softened butter to the food processor and cream with the sugar.
- Add flour and salt. Mix just to combine, taking care not to over mix.
- Remove dough from food processor and on a large piece of parchment or waxed paper, gently form dough into an 8-inch log. Roll the paper around dough to create a smooth log. (Dough will be sticky) Chill dough at least 4 hours or up two a few days.
- When ready to bake, heat oven to 375F degrees.
- Slice chilled dough into 1/4-inch slices and place on a cookie sheet lined with parchment or a silicone baking sheet. Bake for 13-15 minutes. Remove from oven and cool completely.
- If desired, melt milk chocolate and dip half of each shortbread in. Let cool on a piece of parchment paper until chocolate cools and hardens. Cookies can be stored in the fridge for up to 7 days.
The cookie dough can be made up to 3 days in advance and stored in the refrigerator. The milk chocolate is optional but highly suggested.