Imagine the comforting aroma of Earl Grey tea mingling with the buttery goodness of shortbread. That’s exactly what London Fog shortbread offers—a delightful twist on a classic treat. Originating from the popular London Fog tea latte, this recipe infuses the rich, floral notes of bergamot with the melt-in-your-mouth texture of traditional shortbread.
I stumbled upon this gem while exploring ways to elevate my usual tea-time snacks. The combination of fragrant tea and a hint of vanilla creates a cookie that’s both sophisticated and incredibly satisfying. Whether you’re a tea enthusiast or just looking to try something new, these London Fog shortbread cookies are sure to become a favorite.
Ingredients
To make these delightful London Fog shortbread cookies, you will need a mix of everyday pantry staples and a few specialty items to capture that distinct Earl Grey flavor.
Main Ingredients
- 2 cups (240g) all-purpose flour – Sifted for a finer texture.
- 1 cup (227g) unsalted butter – Softened at room temperature.
- 1/2 cup (100g) granulated sugar – For sweetness and structure.
- 2 tbsp (30g) cornstarch – Adds a tender crunch to the cookies.
- 2 tbsp (6g) loose Earl Grey tea leaves – Finely ground for even distribution.
- 1 tsp (5ml) vanilla extract – Enhances the flavor depth.
- 1/4 tsp (1g) salt – Balances the sweetness if desired.
- 1 tbsp (15ml) brewed Earl Grey tea – For a more intense tea flavor.
- 1/2 cup (60g) powdered sugar – For a light dusting or an optional glaze.
Tools and Equipment
To prepare these delightful London Fog shortbread cookies, you’ll need a few essential tools and equipment for a smooth baking experience. Here’s what I recommend:
Baking Tools
- Mixing Bowls: At least two medium-sized glass or stainless steel mixing bowls for combining dry and wet ingredients separately.
- Measuring Cups and Spoons: Precision is key, so have a set of both dry and liquid measuring cups and spoons on hand.
- Whisk and Spatula: A whisk to blend ingredients thoroughly and a rubber spatula to scrape down the sides of your bowl for a consistent mixture.
Baking Equipment
- Electric Mixer: A hand mixer or a stand mixer fitted with a paddle attachment to cream the butter and sugar until light and fluffy.
- Baking Sheet: A large, flat baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Rolling Pin: To roll out the dough to the desired thickness for uniform shortbread cookies.
- Cookie Cutter: A round or square cookie cutter, or any desired shape, to cut out the shortbread before baking.
Brewing Tools
- Tea Kettle: To boil water for brewing the Earl Grey tea that will infuse the cookies with their distinctive flavor.
- Strainer: A fine-mesh strainer for filtering out the tea leaves after brewing the tea.
- Sifter: To dust the cookies with powdered sugar evenly once they’re baked and have cooled.
- Piping Bag: If you decide to glaze the cookies, a piping bag will help you achieve a neat and decorative finish.
Having these tools and equipment ready will streamline your baking process, ensuring that your London Fog shortbread cookies turn out perfectly every time.
Directions
Here’s a comprehensive guide to making perfect London Fog shortbread cookies. Follow these step-by-step instructions to infuse your cookies with the delightful flavors of Earl Grey tea.
Prep
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Brew Tea: Brew a strong cup of Earl Grey tea by steeping one tea bag in 1/4 cup of hot water for about 5 minutes. Let it cool.
- Gather Ingredients and Tools: Ensure all ingredients are measured and have tools like mixing bowls, electric mixer, measuring cups, and spoons ready.
Make the Cookie Dough
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of cornstarch, 2 tablespoons of ground Earl Grey tea leaves, and 1/4 teaspoon of salt.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1 cup of unsalted butter (softened) with 1/2 cup of granulated sugar until light and fluffy, about 3-4 minutes.
- Add Flavorings: Beat in 1 teaspoon of vanilla extract and 2 tablespoons of the cooled brewed Earl Grey tea until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
- Chill Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This makes it easier to roll out and cut.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Cut Cookies: Use a cookie cutter to cut the dough into desired shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden brown.
- Cool Completely: Transfer cookies to a wire rack to cool completely before dusting with powdered sugar or glazing if desired.
Tips and Tricks
Here are some valuable tips to ensure your London Fog shortbread cookies turn out impeccably every time.
Making Gluten-Free London Fog Shortbread Cookies
For those who need a gluten-free option, you can easily adapt this recipe. Substitute the all-purpose flour with a high-quality gluten-free flour blend. Make sure the blend you choose contains xanthan gum or another binding agent to maintain the cookies’ structure. Many people find success using a cup-for-cup gluten-free flour.
- Flour Blend: Replace 1 cup of all-purpose flour with 1 cup of a gluten-free flour blend.
- Xanthan Gum: Ensure the blend contains xanthan gum or add 1/2 teaspoon per cup of flour.
Mix the ingredients just as you would with regular flour, and follow the same baking instructions for delightful, melt-in-your-mouth gluten-free cookies.
Storing and Freezing
To keep your London Fog shortbread cookies fresh:
- Storing: Place the cookies in an airtight container at room temperature. They will stay fresh for up to one week.
- Freezing: To freeze, arrange the baked and cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. Properly stored, they will last up to three months.
When ready to enjoy, thaw the cookies at room temperature for a few hours. For a fresh-baked feel, you can warm them briefly in a 300°F oven for about 5 minutes.
Variations
Exploring variations of the London Fog shortbread cookies allows for unique twists and personalized touches. Here are a few creative adaptations to try out.
Chocolate-Dipped London Fog Shortbread
- Ingredients:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Instructions:
- Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring after each until smooth.
- Dip half of each cooled shortbread cookie into the melted chocolate.
- Place the dipped cookies on parchment paper to set until the chocolate hardens.
Lavender London Fog Shortbread
- Ingredients:
- 1 teaspoon dried culinary lavender
- 1 tablespoon hot water
- Instructions:
- Steep the dried lavender in hot water for 5 minutes, then strain.
- Add the lavender-infused water to the shortbread dough along with the Earl Grey tea.
- Proceed with the remaining recipe steps as usual.
Vegan London Fog Shortbread
- Ingredients:
- Substitute butter with 1 cup vegan butter
- Substitute heavy cream with 2 tablespoons almond milk
- Instructions:
- Use the vegan butter and almond milk in place of their dairy counterparts while preparing the dough.
- Bake and cool the cookies as directed.
- Ingredients:
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Instructions:
- Mix the granulated sugar and vanilla extract in a small bowl.
- Immediately after baking, sprinkle the sugar mixture over the warm cookies.
- Let the cookies cool completely before enjoying.
These variations offer delightful modifications to the traditional London Fog shortbread recipe, accommodating different tastes and dietary preferences.
Serving Suggestions
When it comes to enjoying London Fog shortbread cookies, the possibilities are delightful and varied. Here are some serving suggestions to elevate your experience:
Perfect Pairings
Tea and Coffee: These cookies are a match made in heaven with a hot cup of Earl Grey tea or a freshly brewed coffee. The subtle hints of bergamot in the cookies beautifully complement the flavors of both beverages.
Milk: A cold glass of milk provides a refreshing contrast to the buttery richness of the shortbread, making for a classic and satisfying combination.
Presentation Ideas
Elegant Platter: Arrange the cookies on a decorative platter. This works wonderfully for tea parties or casual gatherings. Sprinkle a light dusting of powdered sugar for an extra touch of elegance.
Gift Boxes: Package the cookies in pretty gift boxes lined with parchment paper. They make for delightful homemade gifts for friends and family.
Additional Accents
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cookies for an added layer of flavor and sophistication.
Fruit Compote: Serve with a side of berry compote or citrus marmalade to add a fruity zest that enhances the cookie’s flavors.
Enjoying London Fog shortbread cookies is not limited to just one way. Experimenting with different pairings and presentations can make each serving a unique and memorable experience.
Conclusion
Experimenting with London Fog shortbread recipes has truly been a delightful journey. The blend of Earl Grey tea infuses a unique flavor that’s both comforting and sophisticated. Whether you opt for gluten-free, vegan, or the classic version, there’s plenty of room to get creative.
Pairing these cookies with your favorite beverages or adding a touch of elegance with presentation ideas can elevate your baking experience. Don’t hesitate to try the chocolate drizzle or fruit compote for an extra layer of indulgence.
Enjoy the process and the delicious results!
