July 19, 2017 § Leave a comment
Hello there! I know it’s been way too long since I’ve last updated my blog. Life has been busy these past several months but in a good way. I had the chance to visit friends and travel before settling into a new apartment and job. With things slowing down a bit, I’m so excited to cook, bake, and share my experiences with you!
I absolutely love infusing the flavors of tea into baked goods. I’ve made matcha green tea macarons, dirty chai cinnamon rolls, and earl grey waffles, just to name a few. I find that tea adds a nice earthiness yet elegant touch to a dish. Drinking loose-leaf Chinese tea was so common for me growing up that the tastes of tea, especially the simple black and green varieties, has become very comforting and familiar.
One of my favorite teas is earl grey, so I decided to use it to enhance standard shortbread cookies since it seemed like the perfect British pairing. Shortbread quite often literally only requires three ingredients: butter, sugar, and flour (and salt of course). I love how simplicity is oftentimes a strength when it comes to cooking and baking. The earl grey shortbread is still just as basic as the traditional version but there is an added depth of flavor from the addition of the fragrant tea leaves. These cookies are buttery, tender, and perfect alongside a cup of tea or on its own.