Shortbread Tea Bag Cookies
Shortbread Tea Bag Cookies Recipe from United Kingdom
Introduction
Shortbread tea bag cookies are a delightful and unique treat that combines the buttery goodness of shortbread with the comforting flavors of tea. These cookies are not only delicious but also make for a charming and whimsical addition to any tea party or afternoon snack.
History
The origin of shortbread tea bag cookies is not entirely clear, but they are believed to have been inspired by the traditional Scottish shortbread cookie. Shortbread has been a popular treat in Scotland for centuries, often enjoyed with a cup of tea. The idea of shaping the shortbread into tea bag forms likely came from a desire to create a fun and visually appealing cookie that would pair perfectly with a hot cup of tea.
Ingredients
- 180 g of softened butter or margarine
- 70 g of icing sugar
- 0.25 lemon zest (organic)
- 1 egg yolk
- 20 ml of freshly squeezed lemon juice
- 1 pinch of salt
- 280 g of flour
- thick white thread like cotton embroidery
- tea bag tags
- dark chocolate for decoration
How to prepare
- In a large bowl, add the softened butter cut into pieces and work until you achieve a creamy texture.
- Add the icing sugar and mix thoroughly with a wooden spoon until the mixture becomes creamy and smooth.
- Add finely grated lemon zest, egg yolk, and lemon juice. Stir vigorously until everything is well incorporated and the mixture is homogeneous.
- Pour in the flour and salt, and mix slowly until a paste without any traces of flour is formed. Note: To achieve a shortbread or biscuit dough without overworking it, start by mixing the flour conventionally. Then, bring the ingredients against the wall of the bowl with the back of a wooden spoon and crush them into a paste. Finally, use a spatula to scrape the bottom and sides of the bowl to form a smooth and well-blended dough.
- Form a ball with the dough, flatten it into a disk, and wrap it in plastic wrap. Place it in the refrigerator to firm for at least half an hour.
- Preheat the oven to 180°C (thermostat 6). Line 2 or 3 baking sheets with parchment paper. Lightly flour the work surface.
- Roll out the dough to a thickness of 5 mm on the floured surface. Use a template (a traditional tea bag shape made of cardboard) to cut out the biscuits. Place them on the prepared baking sheets, ensuring a spacing of at least 4 cm between each biscuit. Gather the leftover dough scraps, re-roll, and repeat the process.
- Use the tip of a piping bag or a rigid straw to make a hole approximately 1 cm from the top of each shortbread.
- If possible, refrigerate the cookies on the baking sheets for twenty minutes. This resting time will prevent them from spreading out and help them maintain their shape.
- Bake the cookies in the center of the oven for 15-18 minutes. The shortbread should remain pale with golden edges (the bottom should be light brown).
- Let the cookies cool for 5 minutes, then transfer them to a cooling rack and allow them to cool completely.
- Attach a cotton thread and a label to each cookie. Double the cotton yarn and loop it through the small hole of the shortbread. Fold the label and insert the ends of the cotton yarn. Tie a knot and secure the label.
- Melt the dark chocolate in a double boiler, if possible, for a better tempering. Dip the cookies halfway into the melted chocolate to mimic tea powder. Place them on parchment paper, shiny foil, or, if unavailable, cellophane or plastic dividers.
- Allow the chocolate to crystallize preferably for several hours or overnight.
Variations
- Add a sprinkle of lavender or earl grey tea leaves to the dough for a fragrant twist.
- Drizzle the cookies with white chocolate for a different flavor profile.
- Use different shapes for the cookies, such as hearts or circles, for a fun variation.
Cooking Tips & Tricks
Make sure to use softened margarine for the best texture in the cookies.
- Rolling out the dough to a consistent thickness will ensure that the cookies bake evenly.
- Refrigerating the cookies before baking will help them maintain their shape.
- Be careful not to overbake the cookies, as they should remain pale with golden edges.
- Allow the chocolate coating to fully crystallize before serving for the best presentation.
Serving Suggestions
Shortbread tea bag cookies are best enjoyed with a hot cup of tea or coffee. They make for a charming addition to a tea party or as a sweet treat to enjoy with friends and family.
Cooking Techniques
Creaming the butter and sugar together until light and fluffy will ensure a tender cookie.
- Rolling out the dough to a consistent thickness will help the cookies bake evenly.
- Refrigerating the cookies before baking will help them maintain their shape.
Ingredient Substitutions
Butter can be used in place of margarine for a richer flavor.
- Orange or lime zest can be used in place of lemon zest for a different citrus flavor.
- Gluten-free flour can be used in place of regular flour for a gluten-free version of the cookies.
Make Ahead Tips
The dough for shortbread tea bag cookies can be made ahead of time and stored in the refrigerator for up to 2 days. The cookies can also be baked ahead of time and stored in an airtight container for up to a week.
Presentation Ideas
Arrange the shortbread tea bag cookies on a decorative platter with a teapot and cups for a charming presentation. Tie a ribbon around the cookies for a festive touch.
Pairing Recommendations
Shortbread tea bag cookies pair well with a variety of teas, such as Earl Grey, English Breakfast, or chamomile. They also go well with coffee or hot chocolate.
Storage and Reheating Instructions
Shortbread tea bag cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. To reheat, place the cookies in a 300°F oven for 5-10 minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of shortbread tea bag cookies contains approximately 180 calories.
Carbohydrates
Each serving of shortbread tea bag cookies contains approximately 15g of carbohydrates.
Fats
Each serving of shortbread tea bag cookies contains approximately 10g of fats.
Proteins
Each serving of shortbread tea bag cookies contains approximately 2g of proteins.
Vitamins and minerals
Shortbread tea bag cookies do not contain significant amounts of vitamins or minerals.
Alergens
Shortbread tea bag cookies contain gluten, dairy, and eggs.
Summary
Shortbread tea bag cookies are a delicious treat that is relatively high in fats and carbohydrates. They are best enjoyed in moderation as an occasional indulgence.
Summary
Shortbread tea bag cookies are a delightful and whimsical treat that is perfect for tea parties or as a sweet snack. With their buttery texture and charming tea bag shape, these cookies are sure to be a hit with friends and family. Enjoy them with a hot cup of tea for a truly delightful experience.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon, and I was flipping through an old cookbook that my friend had lent me. As soon as I came across the page for Shortbread Tea Bag Cookies, I knew I had to give it a try.
The recipe was simple, yet intriguing. The cookies were shaped like little tea bags, complete with a string and tag. They looked adorable and sounded delicious. I couldn't wait to start baking.
I had always been passionate about cooking and baking. From a young age, I would watch my mother and grandmother in the kitchen, absorbing their techniques and learning their recipes. I loved the way food could bring people together and evoke memories of times gone by.
As I read through the recipe for Shortbread Tea Bag Cookies, memories of my own tea parties with my dolls and stuffed animals flooded back. I could almost smell the imaginary tea brewing and hear the chatter of my pretend guests. These cookies would be the perfect addition to my next tea party, real or imaginary.
I gathered all the ingredients I needed and got to work. The recipe called for butter, sugar, flour, and vanilla extract. Simple enough. I creamed the butter and sugar together until light and fluffy, then gently folded in the flour and vanilla. The dough came together beautifully, smooth and buttery.
I rolled out the dough and used a small rectangular cutter to shape the cookies. I carefully pressed a hole in each cookie for the string to go through, then baked them until they were golden brown. As they cooled, I prepared the "tea bags" by cutting small rectangles out of parchment paper and attaching a string and tag to each one.
Once the cookies were cool, I carefully threaded a string through each one and tied it off, creating the illusion of a tea bag. I was delighted with how they turned out. They were adorable and looked just like the picture in the cookbook.
I couldn't wait to share them with my family and friends. I invited my closest neighbors over for a tea party, complete with a variety of teas and my Shortbread Tea Bag Cookies. As my guests oohed and ahhed over the cookies, I beamed with pride. They loved the cookies as much as I did, and soon everyone was asking for the recipe.
From that day on, Shortbread Tea Bag Cookies became a staple in my baking repertoire. I would make them for every special occasion, from birthdays to holidays. They were always a hit, and I loved seeing the smiles on people's faces as they enjoyed a cookie shaped like a tea bag.
Over the years, I have shared the recipe with countless people, passing it down from generation to generation. Each time I make them, I think back to that rainy afternoon when I first discovered the recipe and how it sparked my imagination and creativity.
I am grateful for the joy that cooking and baking have brought into my life, and for the memories that I have created along the way. And as I sit down with a cup of tea and a Shortbread Tea Bag Cookie in hand, I am reminded of the power of a simple recipe to bring people together and create lasting memories.