Earl Grey Tea Biscuits Food

EARL GREY TEA BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Sift flour, baking powder, powdered tea, salt, and nutmeg together in a medium bowl.
• Mix butter and powdered sugar together in a small bowl until smooth. Cut butter-sugar mixture into the flour mixture until it resembles coarse crumbs. Stir in brewed tea until a soft dough forms.
• Knead dough briefly on a floured surface. Roll out into a circle about 1/2 inch thick. Cut out biscuits using a round cutter and transfer to the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

EARL GREY SHORTBREAD COOKIES

Steps:

• 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 degrees 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.

EARL GREY TEA COOKIES

Steps:

• Preheat oven to 375°F
• Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
• Add vanilla, water, and butter; pulse together until a dough is formed.
• Divide the dough in half, placing each half on a sheet of plastic wrap.
• Roll each half into a 12-inch log.
• Wrap and chill for 30 minutes.
• Slice each log into 1/3 inch thick pieces.
• Place on baking sheets lined with parchment paper or foil, 2 inches apart.
• Bake until the edges are just brown, about 12 minutes.
• Let cool on sheets for 5 minutes, then transfer to wire racks.

EARL GREY TEA COOKIES

Steps:

• Whisk flour, tea, and salt in a small bowl; set aside.
• Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.