Simple Measure

I have a special place in my heart for Earl Grey tea. In Canterbury I drank three or four cups of the stuff every day, which is no small feat for an American who had never tried tea before.

I should have seen what was coming when I discovered that the only “extra” my bare apartment came equipped with was an electric kettle. But no, like a true American, I used the microwave that my roommates and I bought to heat my water instead. Back then I thought the microwave was a faster method than actually plugging in the kettle, but now I think it was just more familiar.

Tea drinking was a big part of my life for awhile — and the British do it really well. At little shops you can be treated to clotted cream, jam, or maybe lemon curd served with scones and biscuits. If you’re craving something savory, a rich pastry, roll, or sandwich is equally welcome.

To me it seemed indulgent but fascinating. Of course, that kind of tea wasn’t an everyday affair. My usual tea time called for Earl Grey and a biscuit, hopefully my favorite ginger cookie covered in chocolate. There was something so relaxing about the mid-afternoon ritual. If my roommates were there we would chat, if not, I’d read a book and enjoy the bergamot scenting up the kitchen.

When I came back to the States I still drank tea, but I never thought of baking with it until I read about a local bakery that sells Earl Grey cookies. The idea instantly took hold of me — what were they made of?

After a little internet digging I came up with an answer: shortbread. It seemed like the perfect tea time accompaniment — a rich buttery cookie to offset the slightly bitter taste of the drink.

These cookies are ideal for a person who doesn’t have a large sweet tooth because the flavor centers on butter, not sugar. With that in mind, always use fresh, unopened butter to make shortbread. If you have butter sitting in your fridge that is a darker yellow on the outside when you cut into it, then don’t use it. While that butter may be suitable for, say, a boyfriend’s mashed potatoes, you’ll definitely want to avoid adding refrigerator flavor to your cookies.

The tea gives the shortbread an earthy taste, while the orange zest highlights the bergamot and lightens up the flavor. Using confectioner’s sugar instead of granulated allows the cookie to almost melt in your mouth.

These cookies were certainly unlike any I had made before; enough so that Jereme and I went on an after dinner mission to Erin’s house to get a little taste testing done. I was relieved when Jared, who ordinarily doesn’t care for sweets, ate one after the other. Phew!

I think these cookies would complement any type of tea that you brew, but I recommend trying it with a cup of Earl Grey. It’s definitely a treat!

Earl Grey Cookies
From www.MarthaStewart.com

Makes 8 dozen

These really couldn’t be easier to make. I love that there are no eggs in shortbread because it’s almost guaranteed that I’ll have the four ingredients on hand whenever I want to make a batch. The flavor improves after a day or two, so it’s well worth saving some for later.

A note on the tea: I used Twinings Earl Grey. I just ripped open the bags and that was that. I didn’t see the sense in using any of my organic, artisanal tea. I’ll save that for drinking, and good ol’ Twinings for baking.

2 cups flour

2 Tbs finely ground Earl Grey (about 8 bags)

1/2 tsp salt

2 sticks unsalted butter

1/2 cup confectioner’s sugar

1 Tbs finely grated orange zest

1.Whisk together the flour, tea, and salt in a small bowl. Set aside,

2. Put butter, sugar, and zest in the bowl of your mixer. Mix on medium until light and fluffy, which would be about 3 minutes.

3. Divide dough in half. Transfer each piece to parchment paper and shape into logs about 12 inches long and 1 1/4 inches in diameter. Roll up tightly in the parchment, making sure to press out air at each turn. Tuck in the ends of the paper and freeze logs for at least one hour. At this point I ended up with square logs, not round ones, so if you’re particular about the shape of your cookies pay attention to the shape of the dough while you’re rolling.

4. Preheat oven to 350. Line two baking sheets with parchment paper. Cut logs into 1/4 inch thick slices. Space one inch apart on pans.

5. Bake 13-15 minutes, or until golden colored. Cool completely before eating.