Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .

TETLEY EARL GREY SHORTBREAD COOKIES

Ingredients

Shortbread

400 ml

All-purpose flour

½ cup

Cornstarch

½ tsp

Salt

1 cup

Unsalted butter, softened

¼  cup

Icing sugar

¼  cup

Granulated sugar

2 bags

Tetley Earl Grey tea

½ tsp

Vanilla essence

Glaze

2 TBSP

Whipping cream

1 bag

Tetley Earl Grey tea

1 cup

Icing sugar

1

Vanilla pod

 

METHOD

Shortbread:

  1. Stir flour together with cornstarch and salt and mix until combined, then set aside.
  2. Place butter, icing sugar, vanilla essence and granulated sugar in a separate bowl, then open tea bags and add the loose leaves.
  3. Beat together until light and fluffy.
  4. Add the flour mixture - beat on low until the dough comes together.
  5. Divide the dough into two portions and form into 4 cm square-shaped logs.
  6. Wrap and chill for at least 1 hour or until firm enough to slice easily.
  7. Preheat oven to 160°C.
  8. Line baking sheets with parchment paper.
  9. Cut each log into 5mm thick slices and place 2.5 cm apart on the prepared baking sheets.
  10. Bake in batches, for 15 - 20 minutes or until pale golden on the bottom.
  11. Cool completely on a rack.

Glaze:

  1. Add the vanilla pod and cream to a pot and bring to a simmer, stirring frequently.
  2. Open tea bag and add loose leaves to cream.
  3. Reduce heat and stir frequently for 5 minutes.
  4. Gradually stir in icing sugar until smooth.
  5. Take off the heat and allow to cool slightly.
  6. Spoon into re-sealable plastic bag, then snip a small hole in the corner of the bag.
  7. Drizzle over the shortbread.
  8. Let stand for 15 - 20 minutes or until the glaze is set

 

Tetley Tips:

  • If cookies feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking.
  • Hold trays of sliced cookie dough in the fridge between batches.
{"id":385780056173,"title":"TETLEY EARL GREY SHORTBREAD COOKIES","created_at":"2020-08-04T11:55:18+02:00","body_html":"\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch4\u003eShortbread\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e400 ml\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eAll-purpose flour\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e½ cup\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eCornstarch\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e½ tsp\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eSalt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e1 cup\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eUnsalted butter, softened\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e¼  cup\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eIcing sugar\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e¼  cup\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eGranulated sugar\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e2 bags\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eTetley Earl Grey tea\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e½ tsp\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eVanilla essence\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eGlaze\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e2 TBSP\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eWhipping cream\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e1 bag\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003eTetley Earl Grey tea\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003e1 cup\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cp\u003eIcing sugar\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003e1\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\n\u003cp\u003eVanilla pod\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMETHOD\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShortbread:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eStir flour together with cornstarch and salt and mix until combined, then set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace butter, icing sugar, vanilla essence and granulated sugar in a separate bowl, then open tea bags and add the loose leaves.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBeat together until light and fluffy.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the flour mixture - beat on low until the dough comes together.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDivide the dough into two portions and form into 4 cm square-shaped logs.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWrap and chill for at least 1 hour or until firm enough to slice easily.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePreheat oven to 160°C.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLine baking sheets with parchment paper.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCut each log into 5mm thick slices and place 2.5 cm apart on the prepared baking sheets.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBake in batches, for 15 - 20 minutes or until pale golden on the bottom.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCool completely on a rack.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eGlaze:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eAdd the vanilla pod and cream to a pot and bring to a simmer, stirring frequently.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOpen tea bag and add loose leaves to cream.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eReduce heat and stir frequently for 5 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGradually stir in icing sugar until smooth. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTake off the heat and allow to cool slightly.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSpoon into re-sealable plastic bag, then snip a small hole in the corner of the bag.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrizzle over the shortbread.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLet stand for 15 - 20 minutes or until the glaze is set\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTetley Tips:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eIf cookies feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHold trays of sliced cookie dough in the fridge between batches.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","blog_id":46095827053,"author":"Candice Sessions","user_id":36221059181,"published_at":"2020-08-07T09:31:28+02:00","updated_at":"2020-08-07T09:31:28+02:00","summary_html":"","template_suffix":"","handle":"tetley-earl-grey-shortbread-cookies","tags":"","image":{"created_at":"2020-08-04T12:15:03+02:00","alt":"","width":796,"height":416,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Untitled_design_49.png?v=1596536103"}} articles/Untitled_design_49.png