So many feelings of nostalgia run through me when I think of earl grey and lemon as a duo. Earl grey is that cup of tea that makes a bad day better, soothing yet bright. Lemon is such a complementary accompaniment being Earl grey gets its signature flavour and aroma from the citrus, bergamot. Tart, acidic and highly fragrant.
Two of my favourite tea time essentials in one biscuit.
Mis en Place
Earl Grey Shortbread
1 Cup Unsalted Room Temperature Butter
1 Pinch Salt
1 Tbsp. Earl Grey Tea Ground
½ Cup Granulated Sugar
2 Cups All Purpose Flour
2/3 Cup Lemon Juice
2/3 Cup Sugar
Zest of 1 Lemon
½ Cup Unsalted Cold Butter
Cream butter with salt and ground tea leaves using a paddle attachment.
On medium speed, slowly add granulated sugar.
On low speed, add flour, 1 cup at a time. Increase speed to medium until dough just comes together. Do not over mix.
Turn dough out onto a floured surface and combine.
Wrap dough in plastic wrap and chill until firm. Roughly 1 hr.
While dough is chilling, prepare lemon curd.
In a glass or stainless steel bowl, combine lemon juice, zest of 1 lemon, granulated sugar and eggs.
Place over a small saucepan filled with 1” depth of water. Over medium heat, continually whisk until curd becomes thick and registers 75 degrees Celsius on a thermometer.
Remove from heat and add cold butter, whisk until smooth. Push curd through a sieve and cover with plastic wrap to the surface. Chill in the refrigerator.
Roll chilled cookie dough on a floured surface to 1/8” thick.
Cut scalloped cookies using a fluted cutter. Place on a lined baking sheet.
Using a mini round cutter cut out the center of half the cookies.
Pre heat oven to 325 degrees.
Chill cookies while oven preheats.
When ready, bake for 10-12 minutes or until golden. Let cool.
Once cooled, pipe or spread a dollop of lemon curd on full biscuit and sandwich with the round center cut biscuit allowing the curd to be seen on top.
Dust tops of composed biscuits with confectioner’s sugar and let rest to set.