Earl Grey Lavender Shortbread (London Fog–Inspired Cookies) скачать в хорошем качестве

Earl Grey Lavender Shortbread (London Fog–Inspired Cookies)

These Earl Grey and lavender shortbread cookies are inspired by a classic London Fog — fragrant tea, gentle florals, and a delicate, melt-in-your-mouth crumb. Fragrant Earl Grey tea leaves add warmth and depth, while a very light hand with culinary lavender keeps the flavor balanced and refined — never soapy or overpowering. This shortbread is calm, aromatic, and intentionally restrained, designed to let the tea shine without distraction. Perfect for tea time, weekend baking, or any moment that calls for something simple yet elevated, these cookies are easy to make and feel thoughtfully special. This shortbread is part of my ongoing Shortbread Series — a collection of calm, buttery cookies made throughout the year, all prepared with clarity, balance, and care. 🌿 Shortbread Series: 1. Cranberry Rosemary Shortbread👉    • Cranberry Rosemary Shortbread (Buttery, Br...   2. Orange & Cardamum Shortbread👉   • Orange Shortbread with Cardamom (Melt-in-Y...   3. Earl Grey Lavender (London Fog) Shortbread👉   • Earl Grey Lavender Shortbread (London Fog–...   4. Chai Shortbread (this video)👉   • Chai Shortbread Cookies (Buttery, Gently S...   Tools used in this video: Rolling pin: https://amzn.to/4pWhBrH Parchment paper: https://amzn.to/4qyNUxL Mold: https://amzn.to/4qB48Xv Lavender Buds: https://amzn.to/4qTvc4t Some links may be affiliate links. This does not change your price. Earl Grey & Lavender Shortbread (3:2:1 Ratio) Makes: 20–28 cookies (depending on mold size) Method: Mold → Unmold → Cut → Bake Ingredients: 227 g unsalted butter, room temperature 114 g powdered sugar (for a tender, melt-in-your-mouth texture) 340 g flour total 204 g cake flour 136 g all-purpose flour 6–7 g finely crushed Earl Grey tea (about 3–4 tsp) 0.5 g culinary lavender, lightly crushed (about ½ tsp) ¼ tsp fine salt Instructions: Prepare the aromatics Crush the Earl Grey tea leaves to a fine powder. Lightly crush the lavender — do not powder it. Cream the butter with tea and lavender Mix until smooth and cohesive, but not fluffy. (Under-creaming keeps shortbread tender and dense.) Add sugar and flours Mix in the powdered sugar, then add the flours and salt. Mix gently just until the dough comes together and no dry flour remains. Chill the dough Wrap and chill for 15 minutes to ensure clean molding. Mold and cut Press the dough into your molds. Unmold, then cut each piece to size. Chill again (important) Chill for another 15–20 minutes to prevent spreading. Bake Bake at 325°F (163°C) for about 16 minutes, removing the cookies when the edges are pale blonde, not browned. Cool completely Shortbread firms up as it cools — allow the cookies to set fully before handling.