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Bready or Not Original: Earl Grey Shortbread Bars

Soft, chewy texture and warm spices makes these shortbread bars a perfect treat!
Course: Breakfast, Dessert, Snack
Keyword: bars, tea
Author: Beth Cato

Equipment

  • 9x13 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 9x13 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.

OM NOM NOM!