Beautiful Earl Grey Cookies
Beautiful Earl Grey Cookies
[sc name="disclosure" ] There’s nothing better than biting into a delicious earl grey cookie. These delicate and beautiful Earl Grey Cookies are a perfect accompaniment to your afternoon tea. When I first made these, my dad would not stop eating them. Though he is not a big fan of Earl Grey tea, he does love anything that is flavoured with it. These butter cookies are super easy to make and can be made by hand. These cookies are not rolled, making them even less time-consuming to make. Pipe these cookies right onto your cookie sheet, or use a scoop if you like your cookies circular and slightly underdone in the middle. [sc name="signature" ] [sc name="ad-block" ]
Earl Grey Cookies Ingredients
Granulated Sugar
Using granulated sugar in these cookies allows the earl grey tea to take centre stage. The use of brown sugar would increase the number of secondary flavours, which we don’t want. The granulated sugar also creates a crispy edge and bottom, allowing the cookie to spread out just right.
Butter
The butter in this recipe is what makes the cookies behave the way they do. The amount of butter not only contributes to how the cookie bakes, it massively contributes to the flavour. Aside from the Earl Grey tea, the butter adds an entirely different richness that only butter can bring.
Earl Grey Tea Leaves
I suggest using loose tea leaves in this recipe. Hand grinding them with a mortar and pestle makes the tea super fine, and because it is so fresh, it releases a lot of flavour. I always advise against using tea bags because the tea is old and constantly exposed to air, losing its flavours.
Orange Zest
Earl Grey tea is a black tea that is scented with the oil of a Bergamont oil. Bergamot is a breed of oranges created by crossing a lime with an orange - weird, I know, but it works! Adding orange zest to the dough helps the Earl Grey tea take its place in first place. The orange zest also ensures that the cookies don’t taste too dull.
All-Purpose Flour
Using all-purpose flour in these cookies allows the gluten structure not to be destroyed when baked. With the amount of butter in this recipe, there would not be enough gluten to hold up if we were to use cake flour. [sc name="ad-block" ]
Earl Grey Cookies Methodology
These earl grey cookies are unbelievably easy to make. Start by preheating our oven to 325°F/160°C convection, or 350°F/175°C for conventional ovens. In a mortar and pestle, grind the tea leaves to a fine powder. In a mixing bowl, combine the softened butter with the sugar. Using a rubber spatula, mix until well combined. Add the ground tea leaves and orange zest. Mix this together very well until the mixture is fragrant and you can smell the orange and tea. Add the eggs one at a time and mix well between additions. Adding eggs one at a time ensures that the eggs are evenly distributed, which is necessary to get a consistent product. Once the eggs are mixed into the butter and sugar mix, add the flour and baking powder in one lump. Fold the flour and baking powder into the mixture until you have one homogenous dough. Scoop that into your prepared piping bag fitted with an open star tip. Pipe the cookies onto your cookie sheet in whatever pattern you wish. I made rosettes, which flattened out well in the oven. Place the cookies on the middle sheet of your preheated oven and bake for 10-12 minutes, or until just lightly golden around the edges. Remove from the oven and allow to cool completely before enjoying with some Earl Grey tea! [sc name="ad-block" ]
Beautiful Earl Grey Cookies
There’s nothing better than biting into a delicious earl grey cookie. These delicate and beautiful Earl Grey Cookies are a perfect accompaniment to your afternoon tea.
Mortar and pestle
Mixing bowl
Rubber spatula
Cookie sheet
Parchment paper
100 g granulated sugar
225 g unsalted butter (room temperature)
3 g Earl Grey tea leaves
½ ea orange (zested)
2 ea eggs
3 g baking powder
300 g all-purpose flour
Preheat your oven to 325°F/160°C convection, or 350°F/175°C for conventional ovens.
Prepare your cookie sheet with parchment paper.
In a mortar and pestle, grind the tea leaves to a fine powder.
In a mixing bowl, use a rubber spatula to cream together the butter and sugar. Add the ground tea leaves and orange zest. Mix until fragrant.
Add the eggs one at a time, mixing well between additions.
Add the flour and baking powder to the bowl and fold them into the mixture until a homogenous dough is created.
Scoop the cookie dough into your prepared piping bag fitted with an open star tip.
Pipe the cookies onto a cookie sheet, spaced at least 2 inches apart from each other.
Place the cookie sheet on the middle rack in the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from oven and allow to cool completely before enjoying!
Dessert, Snack