• Erin Boukall

London Fog Shortbread

Vanilla and earl grey tea; quite possibly one of my favourite pastry flavour combinations, and my go-to hot drink Starbucks order. I actually tried ordering a "London Fog" in London, England once, and they looked at me completely bewildered... It turns out the "London Fog" drink originated in Vancouver, British Columbia, Canada. Yet another wonderful invention by Canadians! I love tea lattes, as I have never been a coffee drinker. Recently, my sister gifted me an cappuccino/latte maker, which I love because it makes lattes and such at the touch of a button (taking the guess work out of it). This new machine was a welcome addition as I transitioned to online teaching during COVID. It has been great to make tea lattes while I work from home! To make tea lattes in a cappuccino/latte maker, I just replace the ground espresso with loose leaf tea and purchased a couple of different flavoured syrups (vanilla, almond, Irish cream, etc.) to make my own fancy tea lattes at home. I've been getting really creative with different tea types, with everything from vanilla genmaicha lattes (toasty green tea with popped grains of rice) to the blueberry almond latte I am currently sipping while I write this (using my favourite "blueberry jam" tea from DAVIDsTea and almond syrup)... The infamous "London Fog" flavour combination inspired this tender shortbread cookie recipe and my love of using edible flowers saw me research how to incorporate these with cookie baking. I am really inspired by @loriastern on her "instaworthy" edible flower creations, so be sure to check our her work! Should you wish to get creative and experiment with this recipe, you can easily incorporate different types of tea. I've made the same cookies but used peach flavoured matcha tea. The finer grained teas work best for this recipe, so their texture isn't too prominent. Get creative! London Fog Shortbread with Edible Flowers Yield: 24 approx.

1 cup unsalted butter

2/3 cup powdered sugar

1 3⁄4 cup flour

1 tbsp vanilla bean paste

3 Earl Grey tea bags (or 3 tbsp other tea)

Optional: Edible flowers (if you are using these, pick them, wash them, dry them, and press flat in a heavy book while you make the dough) *Check out the previous post on using edible flowers for culinary purposes.

Cream the butter and sugar with an electric mixer. Add the vanilla bean paste and tea. Add flour and mix until the dough comes together. Should you find the dough is still a bit dry, trying adding a splash of milk or water to help it bind. Wrap the dough in plastic wrap and chill for at least 30 min. Pre-heat oven to 350°F and line baking sheets with parchment. Roll out the dough to approximately 1⁄4” thick on a well floured surface. Cut out desired shapes (I did scalloped circles). Place the raw cookies onto a prepared baking sheet and put into the freezer for 20 min prior to baking (this helps them keep their shape). Bake the cookies for 10-2 min or until edges are barely browned. If using, immediately press the flattened edible flowers into the hot cookies. It is important the flowers go onto hot cookies in order to properly adhere. Cool on wire baking rack. Store in an airtight container.

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