Ingredients
Scale
- 2–3 tablespoons loose Earl Grey tea (or 2–3 teabags)
- 2 tablespoons warm cream or milk
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- Pinch of fine salt
Instructions
- Steep Earl Grey tea in warm cream for 10 minutes to infuse flavor.
- Cream butter with sugar until light and fluffy.
- Stir in vanilla and a tablespoon of the strained tea-infused cream.
- Mix in flour, cornstarch, and salt until just combined.
- Chill dough for 30–60 minutes.
- Roll dough to 1/4 inch thick, cut into 2-inch rounds.
- Bake at 325°F (163°C) for 12–18 minutes until edges are faintly golden.
Notes
For best results, ensure butter is softened but not melted and chill the dough to prevent excessive spreading.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg