EG-CookiesWhat higher option to mix tea and biscuits than to place tea in the biscuit? These Earl Grey shortbread cookies are buttery and brilliant, highlighting one of many all-time classics of the tea world. And they’re gluten free, too!

Enjoy them on their very own or—naturally—at tea time with a cup of the Earl’s most interesting.

Ingredients:

  • 1-1/three cup rice flour
  • 1 teaspoon baking powder
  • 1/four teaspoon salt
  • 6 Earl Grey tea baggage
  • eight tablespoons (1 stick) unsalted butter, softened
  • half cup sugar
  • 2 massive egg yolks
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350˚ Line a baking sheet with parchment paper.
  2. Mix rice flour, baking powder and salt in a medium-sized bowl.
  3. Cut tops off tea baggage and pour into bowl; stir to mix.
  4. In a big mixing bowl, cream butter and sugar till fluffy. Add egg yolks and vanilla, beating till mixed. Gradually fold within the dry elements, mixing effectively till a gentle dough varieties.
  5. Roll tablespoon-sized balls of dough between your palms and evenly press onto lined baking sheet.
  6. Bake 10-12 minutes or till edges start to brown.
  7. Allow to chill on tray for a couple of minutes earlier than eradicating to a wire rack to chill utterly.

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