Description
A tender, buttery, shortbread cookie with subtle notes of Earl grey tea, orange and rose. Perfect for afternoon tea or coffee!
Ingredients
Units
Scale
Shortbread Cookie
- 2 sticks of unsalted butter, softened - 225 grams
- zest of 1 orange
- 1 1/2 teaspoon orange blossom water
- 1 1/2 teaspoon rose water
- 2 cups all-purpose flour - 265 grams
- 5 tea bags of Earl grey tea - 10 grams, finely ground
- 1 teaspoon kosher salt
- 3/4 cup powdered sugar - 85 grams
- 1 Tablespoon brown sugar - 21 grams
- scant 1/4 cup dried rose petals - food grade, stems removed 4 grams
Orange Blossom Glaze
- 1 cup powdered sugar - 85 grams
- zest of 1 orange
- 2 teaspoons orange blossom water - you can sub with fresh orange
- additional crushed rose petals
Instructions
Shortbread Cookie
- In the bowl of a stand mixer, add your softened butter and mix for 1-2 minutes on high. Add your orange zest, orange blossom and rose waters. Mix once more.
- 2 sticks of unsalted butter, softened - 225 grams
- zest of 1 orange
- 1 1/2 teaspoon orange blossom water
- 1 1/2 teaspoon rose water
- In a medium-sized bowl, combine your dry ingredients and whisk until combined.
- 2 cups all-purpose flour - 265 grams
- 5 tea bags of Earl grey tea - 10 grams, finely ground
- 1 teaspoon kosher salt
- 3/4 cup powdered sugar - 85 grams
- 1 Tablespoon brown sugar - 21 grams
- scant 1/4 cup dried rose petals - food grade, stems removed 4 grams
- With your mixer on low speed, add your dry ingredients to your butter mixture a few tablespoons at a time. Mix until just combined.
- Remove from bowl and divide dough in 2 pieces. Roll each piece into a 2" log and wrap tightly with plastic wrap - place in fridge for 30 minutes.
- Preheat your oven to 375 degrees Fahrenheit and line 2 sheet pans with parchment or silicone, set aside.
- Remove your cookie logs from the fridge 1 at a time and slice into 1/2" thick cookies - after cutting, with the bottom of a measuring cup or glass dipped in flour, press each cookie down slightly. This will widen each cookie to about 1/3" thick. All cookies should be even thickness.
- Place on sheet pan and bake 1 tray at a time - cookies can be placed fairly close together as they will not spread.
- Place 2nd tray in the freezer while the first bakes.
- Bake each tray at 375 degrees Fahrenheit for 12-14 minutes in the upper 1/3 of your oven. You want the cookies to have a little golden color around the edges.
- Remove and allow to cool completely before glazing. Repeat with 2nd tray.
Orange Blossom Glaze
- Place your powdered sugar in a small bowl and add your orange zest and waters - whisk until fully combined.
- Your glaze should be fairly thick but also drip easily off a spoon. You can always adjust consistency as needed with more powdered sugar or liquid.
- Glaze tops of cooled cookies with a thin layer - sprinkle with additional crushed rose petals.
Notes
- If you are using tea bags, your tea should be finely ground - loose leaf tea will need to be ground in a spice grinder or a mortar and pestle.
- You can purchase food grade rose at any Middle Eastern grocery store or online. Be sure to remove any of the hard stems before mixing into your cookie dough.
- If you can't find orange blossom water, you can sub with fresh orange juice - it will have a slightly different flavor but still be divine.
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