Ingredients
- ½ cup Unsalted butter room temperature
- ½ cup Powdered sugar
- 1/4 tsp Vanilla extract
- 2 tbsp Ground Thai Tea
- 1 tbsp water
- 120 g AP Flour
- pinch table salt
Instructions
- Take loose leaf Thai tea and grind with pestle and mortar down to a fine powder. Use a fine mesh strainer to remove any larger pieces. Do not skip this, you do not want these big bits that are hard, as they will get stuck in your teeth or add an unpleasant texture to the cookies.
- In a small bowl add your sifted tea and water and mix together.
- In a small bowl, measure out flour and salt and mix together. Set aside.
- In a medium bowl, add softened butter and powdered sugar and cream together until combined using a hand mixer.
- Add in your tea with water and vanilla to your butter and sugar mix, and mix in until combined.
- Add in flour and mix until dough just comes together. Remove dough and place on parchment paper. Shape into a log form, either cylindrical or squared off (or any shape really). Using the sides of the parchment can be helpful in getting shape. Once dough is formed, wrap in plastic wrap (I wrap the plastic wrap around the parchment as well). Chill dough for at least one hour, but up to 24 hours.
- Preheat oven to 350F. Remove dough from refrigerator and slice into quarter inch slices. Place onto a parchment lined baking sheet and bake for about 12 minutes for slightly softer (but still firm) shortbread or 15 min for more crisp shortbread.
Notes
If you have used a previous version of this recipe (pre 2023) and would like a copy of that version, please email me and I will happily provide.