Tea Infused Shortbread Cookie
Recipe from Brûlé Bakery at a Dessert Demo for The Rehoboth Spice & Tea Exchange.
Tea Infused Shortbread Cookie
Based off Alison Roman’s Salted Butter & Chocolate Chip Shortbread
Yields about 24 cookies.
Ingredients:
260g (1 cup + 2tbsp: total 2 1/4 sticks) — Cold Salted Butter
100g (1/2 cup) — Granulated Sugar
65g (1/4 cup packed) — Light Brown Sugar
5g (1tsp) — Vanilla Extract
300g (2 1/4 cup) — All Purpose Flour
3oz — White or Gold Chocolate, chopped (but not too fine, you want chunks, not thin shards)
3oz — Chopped Nuts (Peans or Walnuts)
Optional:
1 Large Egg, beaten to blend
Demerara Sugar (for rolling)
Instructions:
Line a rimmed baking sheet (two, if you’ve got ‘em) with parchment paper.
Using an electric mixer and a medium bowl, or a stand mixer, fitted with the paddle attachment, beat the Butter, both Sugars, and Vanilla on medium-high till it’s super light and fluffy. 3-5 minutes.
Using a spatula, scrape down the sides of bowl and, with the mixer on low, slowly add the Flour, followed by the Chocolate chunks, and beat just to blend.Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log.
Each half should for two logs 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.Preheat the oven to 350°F.
(Optional) Brush the outside of the logs with the beaten Egg and roll them in the Demerara Sugar. This is for those rally delicious crispy edges.
Slice each log into 1/2 inch thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky Salt. Bake until the edges are just beginning to brown, 12-15 minutes. Let cool slightly before eating them all.
