Recipe adapted from Better Homes and Gardens Scottish Shortbread recipe
1 cup cold butter, cut into pieces
1 and 1/4 cup whole wheat pastry flour
1 and 1/4 cup unbleached white flour
6 tablespoons granulated sugar
3 Earl Grey tea bags
Empty tea bags; if tea is coarse, lightly grind. Combine dry ingredients; cut butter into mixture until it resembles fine crumbs, then knead until smooth. Roll out to 1/4 inch and cut out, bake at 300 degrees Fahrenheit for about 30 minutes until golden brown on the bottom.
Hint: use a coarse cheese grater to cut the butter into small pieces to make it easier to cut into the dough.
I wanted the cookies to look like tea bags, so I cut them into rectangles with a knife and cut the corners off, then used a straw to punch the holes in the top. I thought I would put strings through the holes and add tags.
I also dipped a couple in melted chocolate, but I think it would be better with a lemon glaze. A chai shortbread would be better with the chocolate. Looked cute though!
I packed a handful into the empty tea box and it was super cute! I shared with the neighbors and they loved them. I’ll definitely be making these again!
xo – Annie