“Buttery Earl Grey Shortbread Bars”

Still baking? I’m right there with you. Bake a batch of these Buttery Earl Grey Shortbread Bars for an incredible surprise this holiday season. Most importantly, I think this recipe should be put in the repeat file. One, super easy. Two, buttery yet not to sweet. Three, shortbread keeps longer than most cookies unless you freeze them. Usually, my cookies never make it to the freezer and believe me, these won’t either.

Buttery Earl Grey Shortbread Bars

So, what makes this shortbread recipe so special? Enjoy the buttery flavor, the unexpected pleasing flavor of the Earl Grey tea and shortbread’s delicate crumb. Glaze bars if desired and sprinkle with white sparkling sugar. I adapted this recipe from “Food Network Magazine’s Holiday Cookie Cookbook“. If you’re in doubt about baking this shortbread, please don’t be intimidated. You are in for a big surprise. Love drinking Earl Grey tea then you, my friends are in for a real treat.

Buttery Earl Grey Shortbread Bars

All you need is a mixer and a 13×9 baking pan. In fifteen minutes, you can have these babies in the oven baking. You can use tea you already drink or purchase Earl Grey tea bags and use the tea straight from the bags to measure 1/4 cup. No need to grind yet if purchasing whole tea leaves, grind just short of powder form. Look for this tea in your local market and enjoy!

Buttery Earl Grey Shortbread Bars

Baking with Earl Grey tea has become very popular in baking in the last few years. Thank goodness someone introduced use to its amazing flavor in baking. The flavor of bergamot comes through but not overpowering. You may find the tea has a nutty flavor as well. I call it warming and comfortable and the perfect not so sweet treat and deserves a place in your baking rotation.

Now, get some Earl Grey tea on your next grocery store trip and bake up a batch of this delectable shortbread. I’m excited to share this recipe with you if you have the magazine, wondering whether to give them a try. Please do because this bar cookie can’t be beat. #Chowdownlowdown or drop me a comment if you bake this shortbread. Until next time, Merry Christmas, my friends.

Buttery Earl Grey Shortbread Bars

 

Buttery Earl Grey Shortbread Bars

¼ cup Earl Grey tea leaves, coarsely ground (I use Bigelow Brand tea bags)

4 cups all-purpose flour

½ t. fine sea salt

2 sticks (1 cup) unsalted butter, room temperature

2 sticks (1 cup) salted butter, room temperature

2 ½ cups confectioners’ sugar

2 t. vanilla bean paste

Glaze:

1 cup confectioners’ sugar

2 to 3 T. milk

White Sparkling Sugar, for decorating

 

Heat oven to 350 degrees. Line a 13×9 baking pan with aluminum foil, dull side up. Leave 2-inches of overhang on all sides.

In a medium bowl, combine tea leaves, flour, and salt.

In bowl of stand mixer, beat butters on medium-high speed until fluffy, 2 minutes.

Reduce mixer speed to low, add in confectioners’ sugar and vanilla bean paste and beat until combined. Increase speed to medium-high and beat until smooth, about 1 additional minute. Reduce speed to low and add in flour mixture, then increase speed to medium and beat until just combined.

Scrape dough into prepared baking pan. Place a piece of plastic wrap over top of dough and press our evenly into pan. Discard plastic wrap.

Bake the shortbread until the edges are lightly golden brown and top springs back when touched, about 38 to 40 minutes.

Remove shortbread to a wire rack and all to cool for 20 to 25 minutes in pan. Gently lift shortbread from pan and place on cutting board. Cut into bars as desired. Place shortbread on wire rack to cool completely.

For glaze, whisk 1 cup confectioners’ sugar and milk together until smooth. Drizzle glaze over cooled shortbread and sprinkle with sparkling sugar. Allow glaze to set about 1 hour before serving. Store shortbread in airtight container.

Makes about 48 shortbread bars.