Ingredients
- 1.33 cup unsalted butter, room temperature
- 4 tsp Earl Grey powderSuperboba
- 0.5 cup sugar
- 2 cup all-purpose flour
- 0.5 tsp salt
- 1 tsp vanilla extract
- 150 g white chocolate, for dipping
Steps
Cream the butter and sugar until pale and fluffy, then beat in the vanilla.
Add the Earl Grey powder and beat until the dough is evenly speckled.
Mix in the flour and salt until a dough just comes together. Do not overwork it.
Roll out on a well-floured surface to about 5 mm thick and cut your shapes.
Space them 5 cm apart on a lined tray and chill 15 minutes.
Bake at 175 C for 10 to 12 minutes, until the bottoms are just golden. Cool on a rack.
Melt the white chocolate in a bowl over barely simmering water, dip each cooled cookie halfway, and set on parchment.
Good to know
- The original melts butter with loose leaf, steeps it, strains it, then waits for the butter to resolidify. Powder removes all four steps and the flavour is stronger.
- Chilling the cut cookies before baking is what keeps the edges sharp.
- The dough logs freeze for two months. Slice and bake straight from frozen.
