Recipe by Chilicat
Claire Robinson made these on her Food TV show "5 Ingredient Fix". The dough freezes well, for those times when you're looking for a quick dessert.
Top Review by lotusflwr
Very tasty cookies! I love Earl Grey tea, so when I saw this on the 5 Ingredients show I was intrigued -- now that I finally got around to making them, I can confirm that they are as yummy as they sound.
I don't have a food processor so I mixed everything up with a fork until it came together. I rolled it up in plastic wrap and kneaded it a little bit to get the smaller crumbs to work in, but I still had a few crunchy nuggets of sugar -- next time I might sift the dry ingredients together to avoid having small lumps. I doubt this would be a problem if you use a food processor though.
My butter was rather soft at room temp so I wound up putting my dough in the freezer for 30 minutes because it wasn't setting up very fast in the fridge even after an hour. Properly chilled dough made it much easier to cut the rounds.
It took about 16 minutes to bake in my oven on Silpats. I was making mine just for me, so I didn't put a lot of effort into making perfectly circular cookies, but if I was making them for a special occasion, I might use a cookie cutter slightly smaller than the diameter of the log to get nice pretty edges.
- 2 cups all-purpose flour
- 2 tablespoons loose earl grey tea leaves
- 1⁄2 teaspoon salt
- 3⁄4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup butter, room temperature
Directions See How It's Made
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375°F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.