What can I say – the weather here in Berlin is more than perfect for these Earl Grey Cookies. Wet, cold and even foggy in the morning – almost like London ;) Autumn, or should I say winter, is coming quite early this year with its foggy weather. But are we complaining? No! Well, yes, a little. But it’s also really a**** cold right now. :P
Cold weather or not – today we’re making delicious cookies. Earl grey cookies or sometimes called “foggy London cookies”. Perfect for a hot cup of tea on the sofa. Whether you want to curl up in a blanket is up to you.
The cookies are delicious, crispy, and buttery with a hint of Earl Grey tea flavors. Yes, you can bake with tea like this one here if you want to. Theoretically, you can do this with many type of tea – it’s basically just a few dried leaves that give off a little flavour. So anything is possible ;P
The cookies are quite easy to prepare. All you have to do is shape the biscuit dough into a roll, chill it thoroughly in the fridge and then cut it into thin slices. That’s all it really is. Anyone can do it – even people who claim they can’t cook or bake. ;P No excuses! From now on, I expect everyone to only serve homemade cookies. It’s not difficult, as you can see here… Treat your guests like kings (or queens) and serve delicious cookies! ;))
If you want to try out more of these simple cookies, you’ve come to the right place. We have lots more! Admittedly, most of these cookies are intended for Christmas, but they can be baked all year round. Our Orange Pecan Chocolate Cookies taste great any day of the year – as do our simple Slice ‘n’ Bake Cookies. All super easy and super tasty! So if you want to bake a few more cookies, you should definitely take a look at these two recipes as well!
Happy Cookie Friday! T.G.I.C.F.!
INGREDIENTS / ZUTATEN
(28-30 cookies)
1/4 cup (50g) sugar
1/4 cup (35g) confectioner’s sugar
1 vanilla bean pod
1/2 cup (115g) butter, at room temperature
1 egg
1 1/2 cups (200g) all-purpose flour
1 tsp. earl grey tea leaves
1/2 tsp. baking powder
2 tbsp. sugar for rolling
(24-30 Cookies)
50g Zucker
35g Puderzucker
1 Vanilleschote
115g weiche Butter
1 Ei
200g Mehl (Type 405)
1 TL Earl Grey Tee
1/2 TL Backpulver
2 EL Zucker zum Rollen
DIRECTIONS / ZUBEREITUNG
1. Remove the vanilla bean sees from the vanilla bean pod and mix with the sugar and confectioner’s sugar in a small bowl until well combined – works best with your fingers. Keep the used vanilla bean pod to make vanilla extract (recipe here) or place in a airtight container with sugar to get vanilla sugar.
2. In a large bowl beat the butter and sugar mixture on high speed until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder and earl grey tea and add to the bowl. Mix until you get a soft dough. Take out of the bowl and form a long roll (use some flour if it is too sticky) – wrap in plastic wrap and place in the fridge for at least 2 hours or over night.
3. Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Roll the cooled dough in sugar and slice into 1/4 inch (0,6cm) thick slices and place on the baking sheet. Bake for 6-8 minutes – the edges should have some color and the center should be set. Do not over bake or they will get too dry. Let cool down on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool down completely.
1. Die Vanilleschote längs aufschneiden und auskratzen. Vanillemark zusammen mit dem Zucker und Puderzucker in einer kleinen Schüssel vermischen – geht am besten mit den Fingern. Die gebrauchte Vanilleschote kann man für Vanille Extrakt verwenden (Rezept gibt es hier) oder man packt sie zusammen mit etwas Zucker in einen luftdichten Behälter und macht sich Vanillezucker.
2. In einer großen Schüssel die Butter mit der Zuckermischung auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Das Ei zugeben und gut verrühren. Mehl mit Backpulver und dem Tee vermischen und mit in die Schüssel geben. Alles gut verrühren, bis ein sehr weicher Teig entsteht. Herausnehmen und eine lange Rolle formen (sollte es zu ser kleben, die Hände mit etwas Mehl bestäuben) – in Klarsichtfolie wickeln und für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank legen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Den gekühlten Teig in Zucker rollen und in etwa 0,6cm (1/4 inch) dicke Scheiben schneiden und auf das Blech legen. Für 6-8 Minuten backen – die Ränder sollten etwas Farbe bekommen haben und die Mitte nicht mehr allzu weich sein. Nicht überbacken, sonst werden sie sehr trocken. Auf dem Backblech 2-3 Minuten abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Earl Grey Cookies aka. Foggy London Cookies
- Prep Time: 10
- Cook Time: 8
- Total Time: 140
- Yield: 30 1x
Ingredients
- 1/4 cup (50g) sugar
- 1/4 cup (35g) confectioner’s sugar
- 1 vanilla bean pod
- 1/2 cup (115g) butter, at room temperature
- 1 egg
- 1 1/2 cups (200g) all-purpose flour
- 1 tsp. earl grey tea leaves
- 1/2 tsp. baking powder
- 2 tbsp. sugar for rolling
Instructions
- Remove the vanilla bean sees from the vanilla bean pod and mix with the sugar and confectioner’s sugar in a small bowl until well combined – works best with your fingers. Keep the used vanilla bean pod to make vanilla extract or place in a airtight container with sugar to get vanilla sugar.
- In a large bowl beat the butter and sugar mixture on high speed until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder and earl grey tea and add to the bowl. Mix until you get a soft dough. Take out of the bowl and form a long roll (use some flour if it is too sticky) – wrap in plastic wrap and place in the fridge for at least 2 hours or over night.
- Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Roll the cooled dough in sugar and slice into 1/4 inch (0,6cm) thick slices and place on the baking sheet. Bake for 6-8 minutes – the edges should have some color and the center should be set. Do not over bake or they will get too dry. Let cool down on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool down completely.
Notes
- Enjoy baking!
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For this recipe, should I brew tea and add it in, or mix in tea leaves?
Just the tea leaves as mentioned in the recipe :)
Cheers