Ingredients
- 113 g Unsalted butter ½ cup, room temperature
- 60 g Powdered sugar ½ cup
- 1/4 tsp Vanilla extract
- 2 tbsp Ground Thai Tea
- 1 tbsp water
- 120 g AP Flour 1 cup
- 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 or cup, add your sifted tea and water and mix together.
- Measure out flour and salt in a small bowl and mix together. Set aside.
- In a medium bowl, add softened butter and powdered sugar, creaming together until combined using a hand mixer.
- Add in your tea with water and vanilla to your butter and sugar, mixing 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.
- After dough has chilled sufficiently, preheat oven to 350F.
- Remove dough from refrigerator and slice into about quarter inch slices.
- Arrange on a parchment lined baking sheet with a few inches between cookie slices. Place on the center rack of your oven and bake for about 12 minutes for slightly softer (but still firm) shortbread or 15 min for more crisp shortbread.
- Remove from oven, let cool on the baking sheet for 1-2 minutes (especially if using the shorter bake time) then transfer to a wire cooling rack. Cookies will firm up as they cool.
- Store in an airtight container for up to 5-7 days. Enjoy!
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.