English Breakfast Tea Cookies




Cookies made with dried tea leaves!

Inspired by: http://www.michelle-s.com/blog/2012/04/earl-grey-tea-cookies/

Step 1: Ingredients

1 cup all-purpose flour
1 tablespoon finely ground English breakfast tea leaves (from about 2 bags)
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners’ sugar
2/3-ish tablespoons finely grated orange zest

Step 2: Instructions

Whisk flour, tea, and salt in a small bowl; set aside.

Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.



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    6 Discussions


    6 years ago on Introduction

    Thanks ectadie for this recipe. I love tea and never heard of it in cookies before.
    I made a variation for those (like me) who want a softer cookie. I am not a fan of shortbread-like cookies so I added: 1 egg, 1tsp baking powder, increased the sugar (used regular white sugar) to 1/2 cup, increased the flour to 1 1/2 cups. Also I used 4 teabags. I dropped the dough by spoonfuls onto cookie sheet. The resulting cookie looks a bit more "rustic" than your lovely ones but it's soft, more biscuit-like.
    Thanks for inspiring me to bake.

    1 reply