Earl Grey Shortbread
- 225g (two sticks) unsalted butter, softened
- 1 cup (125g) icing sugar (powdered sugar)
- 2 cups, minus 2 Tbsp (220g) flour
- 2 Tbsp (16g) Corn starch
- 2 Tbsp high quality earl grey tea, ground very finely either in a spice grinder or mortar and pestle
- ½ tsp (2.5ml) bergamot extract (optional)
- Preheat the oven to 150c/300f. Line two baking trays with parchment paper
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter and icing sugar until pale.
- Add the flour, corn starch and ground tea, and mix until combined. It will look crumbly to begin with, but the dough will soon come together.
- If you are using bergamot extract, add a ¼ of a tsp at a time, mixing well after each addition.
- Shape into two square shaped logs. Cut slices off the logs and place onto the prepared trays, leaving room for spreading. Prick each shortbread twice with a fork.
- Bake for 30 to 35 minutes, checking for doneness after 25 minutes. The shortbread will set up on cooling. Cool on a wire rack.
- Store in an airtight container.