London Fog Cookies
London Fog Cookies
These crisp shortbread cookies are delicately scented with a touch of Earl Grey tea and vanilla giving it the perfect London Fog flavor. Lightly sweet and buttery, they make the perfect afternoon snack to go with a cup of coffee or tea. They can even be enjoyed with breakfast.
Makes about 30 2” round cookies
Ingredients
1 3/4 cups (219g) Flour sifted
2/3 cup (145g) Vegan Butter at room temp
2/3 cup (65g) Powdered Sugar sifted
3 tsp (8-10g) Early Grey Tea ground
1 Tbsp (15ml) Plant Milk
1 1/2 tsp (7.5ml) Vanilla extract
1/4 tsp Salt
Optional: 1/4 cup White Sanding Sugar
Note: Large pieces of tea leaves can taste bitter and be unpleasant on the tongue. Grinding the leaves prevents that and helps incorporate them into the dough. You can use a spice grinder or mortar and pestle. Loose tea is preferred but you can also use the tea from tea bags.
Directions
1. Mix together the softend vegan butter, ground earl grey tea and sifted powdered sugar with either a hand mixer or a stand mixer until light and fluffy. Add in the vanilla, plant milk and salt then mix until just incorporated.
2. Add in the sifted flour and mix until combined. Use your hands to bring the dough together. It will be sandy in texture but hold together when squeezed.
3. Spread out a large piece of cling film onto a hard surface and shape the dough into a log. Place the log of dough onto the cling wrap. Use your hands to roll the dough until you have a uniform cylindrical log approximately 2 -3” in diameter. Wrap it up in the cling film and place in the refrigerator to chill for at least an hour.
4. Remove the cookie dough from the refrigerator and cut 1/4” slices. Place the slices onto a lined cookie sheet and sprinkle the tops with sanding sugar. Bake at 400 for 13 -15 minutes until very lightly browned.
Store cooled cookies in an airtight container for up to 5 days.
