My most prized cookie recipe, the fragrant earl of all baked goods: vegan Earl Grey shortbread.
I made these once and instantly fell in love. They melt in your mouth and cause drooling and possibly unnecessary amounts of happy cursing. These will hold up for two weeks in an airtight container but you’ll probably have eaten them all before then, so don’t worry about that.
You can make these with regular butter, but I prefer to use vegan butter substitutes like Earth Balance Soy Free Buttery Spread, which they now also sell in sticks. (Not a plug, just a really excited statement LOL)
Sir Vegan Earl Grey of Shortbread
Prep time: 30-45 minutes
Bake time: 10 minutes
Yields approximately 1 1/2 dozen
- 1 cup butter substitute
- 1/2 cup confectioner’s sugar
- 2 tbsp loose Earl Grey tea
- 2 cups + 3 tbsp all purpose flour
- Using a mortar and pestle, ground the loose tea until fine and powdery. Ground it for one minute, then sieve the tea into a small bowl. Dump what didn’t fall through the mesh back into the mortar and continue pestling and sieving until all tea has been ground.
- Preheat oven to 350ºF. Line cookie sheet with parchment.
- In stand mixer, cream the butter substitute and confectioner’s sugar, then add the finely ground tea. Let sit for 15 minutes to allow tea to infuse creamed butter substitute and sugar.
- Slowly add flour, a half cup at a time, and allow dough to come together. (It will be softer than regular shortbread dough and will not be sandy.)
- Form the dough into a ball and roll out on a floured surface. Roll the dough flat to about 1/2 inch thick if using cookie cutters or form a log to be sliced.
- Use cookie cutters or slice dough, then place on cookie sheet about 3/4 inch apart. Refrigerate dough on sheet for at least 15 minutes so that dough will hold its shape during baking.
- Bake for 10 minutes or until edges are lightly golden. Let cool 5 minutes on cookie sheet and transfer to cooling rack.