once Shopify is set up add logo/link
EARL GREY CREAM INFUSED TEA COOKIES
Makes 2 dozen cookies
​
Tea is such a versatile ingredient to sip, savour and cook with. Infuse and steep bold tea flavours into the rich cream and butter mixture for delicious results. Slice the cookie dough into precise portions with our Chef Inspired silicone multi-edge scraper & bake golden brown on Chef Inspired’s silicone non-stick baking mat . . . Cook like a pro with 'Bake, Scrape & Roll’
​
A drizzle of citrus Scotch glaze imparts a smoky flavour elevating these bergamot citrus flavoured buttery bites to a whole new level. Ardbeg Scotch lends a smooth yet smoky finish, complementing the black teas bold, malty taste and tart concentrated citrus infused into these buttery bites.
BUTTER COOKIE DOUGH
1 cup/250 g all-purpose flour
1/4 cup/60 g granulated sugar
1/4 cup/60 g confectioners’ sugar
1 tbsp/15 g Chef Inspired
Earl Grey loose leaf tea, or to taste
1/4 tsp/1 ml salt
1/2 tsp vanilla
1/2 cup/125 g unsalted butter
Zest of 1 lemon
​
SCOTCH-CITRUS GLAZE
1 oz/30 ml Ardbeg or favourite
10-year Scotch (optional)
2 tsp/10 ml each fresh lemon and
orange juice, double if Scotch omitted
1/4 cup/60 g cane sugar
Zest of 1 lemon and 1 orange
​
​
METHOD
Preheat the oven to 375°F/190°C. Pulse all of the dry ingredients together in the food processor bowl, until the tea is pulverized. Add the vanilla, water, zest and butter. Pulse until the dough starts to form. Place the dough on edge of Chef Inspired silicone non-stick baking mat or parchment paper and roll tightly. Chill
the dough for at least 30 minutes or until firm to touch. Slice the cookie dough into precise 1/3”(8 cm) thick portions with Chef Inspired’s silicone multi-edge scraper. Place cookies on cookie sheet lined with Chef Inspired non-stick silicone baking
mat. Bake the cookies until golden brown, about 10-12 minutes.
While the cookies are baking, prepare the Scotch citrus glaze. In a small sauce pot, heat the Scotch (optional) and lemon/orange juices together over medium-high heat until bubbles start to form. Reduce the heat and continue cooking another 3 minutes until the
mixture is reduced by half. Remove the mixture from the heat and add the cane sugar, stirring to combine. Drizzle the Scotch-citrus glaze over the cookies and sprinkle with fresh lemon and orange zest.