Chocolate Dipped Tea Infused Shortbread Cookies with Good Earth Teas
It has always been a fantasy of mine to bring back proper tea time. While in London I went to an Alice in Wonderland Tea and it was fabulous! There is something about tea time that makes you feel like a “proper” lady. Everything just seems so pretty and dainty. Of course, I loved the theme!
Tea time is all about eating scrumptious little bites with a warm cup of tea, and good company. I have had the opportunity to work with Good Earth Tea company and try some of their delicious blends. The Puerh Indulgence blend is rich and unlike any tea I have tasted. It has a smooth chocolate undertone from the cocoa nibs, a sweetness from the raspberry and a warmth from the cinnamon. Making this definite comfort in a mug!
That is where the inspiration of a chocolate dipped cookie was born. A very traditional tea time cookie is shortbread. Shortbread is a rather plain and buttery cookie. I thought, why not spice it up with using the actual tea in the cookie? Dipping the cookie in a fudgy chocolate only helped complete this tea time bite.
This post is done in partnership with Good Earth Teas. All opinions and recipes are my own.
- 1 cup butter unsalted
- 1/2 cup confectioners sugar
- 2 cups all purpose flour
- 1/2 tsp Salt
- 2 tbsp Puerh Indulgence Good Earth Tea loose tea pulsed in food processor until its a fine powder
- 6 oz milk chocolate melted
- Preheat oven to 350 degrees
- Cream butter and confectioners sugar in a large bowl with a hand mixer until fluffy.
- In a small bowl sift together the flour, salt, and loose tea leaves. Add to the butter mixture.
- Continue to mix until a soft dough forms. At first it may seem crumbly, that is okay! Try using your hands halfway through to form dough into a ball.
- Roll the dough out on a lightly floured surface, until it is about 1/4 of an inch thick.
- Cut out cookies using a 2 inch round cookie cutter. Or the bottom of a small juice glass like me haha!
- Bake on a parchment lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
- Meanwhile, melt chocolate using a double broiler or microwave.
- Dip cooled cookies half way into the chocolate and drain excess off. Place back onto the cooling rack
- Place cookies in the fridge to cool and harden chocolate.
Tip: I put parchment paper under the cooling rack to catch the chocolate drippings!
