Blog, Recipes

RECIPE: White Tea and Lemon Shortbread Cookies

Based on the feedback we recieved after posting Vegan Earl Grey Cookies a few months back, it’s come to our attention that you guys really like cookies with tea in them. We aim to please, so we’ve tracked down another tea-rrific treat for you to try.

These shortbread cookies balance the delicate flavour of white tea and the zest of lemon perfectly. And if you like, you can make them look like little teabags! Full credit to Young Idealistic Baker for their delicious creativity!

White Tea Lemon Shortbread

Makes 30 regular-sized cookies or 50+ mini cookies

White Tea and Lemon Shortbread

  • 2 cups butter
  • 2/3 cup loose leaf white tea (our favourite is this)
  • 1 cup sugar
  • zest from 1 lemon
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt

Dipping Chocolate (optional)

  • 1 cup chocolate chips for dipping
  • 2 teaspoons canola or vegetable oil

Directions: Infusing Butter with White Tea

  • Melt butter in a large skillet
  • Add tea and stir occasionally for 5 minutes
  • Remove from heat and let sit for 5 minutes
  • Pour butter mixture through a very fine sieve to strain out the tea leaves (you’ll end up with about 1 2/3 cups butter after straining)
  • Bring to room temperature and/or refrigerate until using

Directions: Making the Cookies

  • Mix together lemon zest and sugar and let the mixture sit for 5 minutes
  • Add tea-infused butter and blend on high until light and fluffy
  • Add vanilla and mix until combined
  • Combine salt to flour in a separate bowl then slowly add flour mixture to wet ingredients until incorporated
  • On a floured surface, shape dough into a cylindrical disk, cover with cling wrap and refrigerate for at least 1 hour
  • Preheat oven to 180 degrees Celsius and line a baking sheet with baking paper
  • If you’re making tea bags, roll dough out to app. 8mm thickness, cut into shape and use a straw to poke holes for the string
  • For traditional round shortbread cookies,, shape the dough into logs and slice
  • Place cookies on prepared baking tray and refrigerate for at least 15 minutes before baking
  • Bake for 15-20 minutes or until the edges begin to turn a light golden brown
  • If you want to add the chocolate, wait until they’re completely cooled then melt the chocolate chips and oil together in a double broiler or microwave and spoon chocolate over the bottoms of the teabag cookies. Refrigerate until chocolate sets completely
  • For tea bag cookies, thread string through the hole in the cookie and bind loose ends with glue between two small squares of paper, decorated however you’d like

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