Earl Grey Shortbread with Matcha Cream

Delicate and fragrant Earl Grey-infused shortbread cookies are paired with a velvety matcha cream in this delightful recipe by Christiann Koepke. The combination of floral tea notes and earthy matcha creates a beautifully balanced treat, perfect for an elegant afternoon tea or any special occasion.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, softened
• 2 Earl Grey tea bags contents only
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup heavy cream
• 1 teaspoon matcha powder
• 1 tablespoon honey
• Lemon zest for garnish

Instructions:

Turn on the oven and heat it up to 325F 160C

Pulse the flour, powdered sugar, Earl Grey tea, and salt together in a food processor until everything is well mixed

Put the vanilla extract and softened butter into the food processor

Use short pulses to make the dough stick together

Put some flour on a surface and roll the dough into a disc shape

Spread the dough out until its about 1/4 inch thick

Put the shortbread cookies on a baking sheet that has been lined with parchment paper

Use cookie cutters to make the shapes

Put the cookies with the shapes inside in the fridge for 15 to 20 minutes

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden

On a wire rack, take the cookies out of the oven and let them cool all the way down

Whip the heavy cream in a bowl until soft peaks form

Sift the matcha powder over the whipped cream and fold it in slowly

Add the honey and keep whipping the cream until it stays together

The matcha cream can be spread or piped on top of the cool shortbread cookies

Add lemon zest as a garnish

Serve and have fun