Pretty much anyone who knows me at all knows that I enjoy a good cup of tea. Those who know me a bit better would tell you that I'm a bit of a tea snob. I like my tea prepared "by color" and the only Earl Grey I like is Harney and Sons' Earl Grey Supreme.
So that's why, when I made shortbread, I thought that adding tea would be a good way to make it more interesting. My first idea was to add lavender, but once I realized that I didn't have any lavender, I nixed the idea.
The first batch of these I made, I used around two and a half tablespoons of tea and then ground it with a mortar and pestle. Let's just say that you have to really enjoy tea. Like a lot. As in, you like tea so much that you'd be okay with steeping it directly in your mouth. So...way more than I do. I added one and a half tablespoons the next time and it was much better.
2 sticks butter, softened
1 cup (150g) powdered sugar
2 cups minus 2 tbsp (220g) flour
2 tbsp (16g) cornstarch
1-1.25 tbsp tea of your choice
Preheat the oven to 300f.
Beat together the powdered sugar and the butter until well-combined. Grind the tea using a mortar and pestle or a food processor and add along with the flour and cornstarch.
Mix until the dough comes together and then form into a square-shaped log. Cut the log into slices around half an inch thick. Place onto a baking sheet lined with parchment paper and pierce each slice with a fork twice. Bake for 25-30 minutes. Keep in mind that it will be soft until it has cooled all the way; it won't set in the oven.
Adapted from standard shortbread recipe.