It’s Christmas time, so we’re getting serious about our vegan shortbread. I’ll do links below for some of our other types of vegan shortbread so you can have a range to choose from. This recipe is where we mix our love of Tea, with out love of dairy free shortbread. Welcome – Vegan Earl Grey Tea Shortbread. This is pretty darn simple – all you need to do to grind up the contents of three teabags of Earl Grey Tea and add it to the cookie dough and voila! Vegan Earl Grey Tea Shortbread. Make sure you grind it up with a decent Pestle and Mortar so it’s really fine. That way the flavour of the tea infuses nicely with the cookie dough. Naturally, these cookies are great with a cup of tea, as they have that lovely citrus overtones. These cookies are a bit more crumbly than our other shortbreads, even though the basic recipe is the same. I think it’s the tea.
If you’re in the mood for Jam with your shortbread check these out!
If you’re a fan of Caramel than do check out of Vegan Caramel Shortbreads.
Vegan Earls Grey Tea Shortbread
Ingredients
- 1/4 cup Semolina
- 1/3 cup Caster Sugar
- 1 3/4 cup Plain Flour
- 3/4 cup Dairy Free Margarine Naturli is fab, if you're okay with Almonds
- 2 bags Ground up Early Grey Tea About 3 tsp worth. Do grind it in a Pestle and Mortar to ensure a fine grind.
Instructions
- Preheat your oven to 170°C, 340°F
- Beat the margarine until fluffy
- Add in the sugar and cream the two together until combined and a nice light colour
- Add the Semolina and tea to the flour, and mix into the creamed margarine mixture. I find the final bringing together is best done with hands.
- Grab a teaspoon and make a ball of cookie dough, flatten slightly and bake on an ungreased baking sheet for 14-15 minutes. Cool on a wire rack, and keep in an airtight container.
