Earl Grey Shortbread combines one of my favorite teas with one of my favorite cookies/biscuits. It follows the traditional formula for the Scottish classic shortbread: 1 part sugar, 2 parts butter, 3 parts flour (by weight). The measures given, for those who prefer to measure, are just tidier approximations of the weights.
Of course, you can make these any size you like; but I like this little two-bite size for afternoon tea parties. When everything on the tea table is small, one can have at least one of everything without going completely overboard.
What is your favorite tea (camellia sinensis) or tisane (herbal infusion/tea)?
Earl Grey Shortbread
1 tablespoon Earl Grey tea, ground in spice grinder or mini processor
1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1/8 teaspoon salt
1/2 teaspoon (2.5 ml) vanilla extract, optional