Whether you are coping with cold weather right now or psychologically easing into winter (something I know well from my time in Arizona), these Earl Grey Shortbread Bars will make you feel warm and cozy. Also, caffeinated.
These bars are dense, soft, and a touch crumbly, the flavor of warm spice throughout. The drizzle of glaze adds sweetness and prettiness.
The tea flavor is quite strong here–it actually seemed to get bolder after a day–so the 1/4 cup amount is best made for people who like Earl Grey. I used Bigelow bags, but the amount of tea likely varies across brands. If you want a milder flavor, use less tea.
Bready or Not Original: Earl Grey Shortbread Bars
Soft, chewy texture and warm spices makes these shortbread bars a perfect treat!
Equipment
- 9×13 pan
- spice grinder or mortar and pestle
- wax paper or plastic wrap
- heavy glass or other weight
- piping bag or freezer bag
Ingredients
Dough
- 1/4 cup Early Grey tea leaves about 4-5 Bigelow bags
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups unsalted butter (4 sticks) room temperature
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
Instructions
- Preheat oven at 350 degrees. Line a 9×13 baking pan with aluminum foil and apply nonstick spray or butter.
- Use a spice grinder or a mortar and pestle to grind the Earl Grey leaves down a bit more, but not fully to powder. Move the tea to a medium bowl and stir with the flour and salt.
- In a large bowl, beat the butter until fluffy. Gradually add the confectioners’ sugar, followed by the vanilla. Beat until smooth. Gradually beat in the flour mixture to incorporate.
- Dollop the dough into the prepared pan. Use a piece of wax paper or plastic wrap to spread out the dough, then use something like a heavy glass to evenly compress the dough into the pan.
- Bake until shortbread is firm with golden edges, about 40 to 45 minutes. Cool in pan on rack.
- After the pan comes to room temperature, mix the glaze ingredients. Transfer them to a piping bag or to a freezer bag. Snip the corner to pipe the glaze in stripes over the pan. Let set for an hour, then use foil to lift contents onto a cutting board to slice into bars.
- Store in sealed container at room temperature. Bars will keep for an least 2 days.
