Ingredients
Scale
- 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!