Earl Grey Shortbread Stamped Cookies

HOMEMADE cookies are so yummy-licious that they'll bring you a big SMILE ^-^!

I received these 2 lovely cookie stamps ... a gift from Germany. I know using shortbread recipe would be ideal to make a batch of nice stamped cookies. I've got a recipe from my baking sifu (master) friend but I was unable to try it out sooner as my kitchen was "hot like oven" due to the hot weather here lately.  No mood to do much baking over the weekends.

Finally! I got to play with these stamps to bake some shortbread cookies. Hmm ... I seldom use tea in baking & cooking ... to support LTU event theme Tea, I've added some tea leaves to the cookie dough.  

Ta-da ! Earl Grey Shortbread Stamped Cookies ! Lol .... hee .. hee !

Besides the cookie stamps, I've also got
a pack of sweet colourful cupcakes print napkins  

My slightly modified version to the recipe :

Earl Grey Shortbread Stamped Cookies
Makes about 20 using cookie stamps (size 3 inch and 2 inch).
Ingredients :
260g cake flour
20g milk powder (I replaced with *rice flour)
1/2 teaspoon Earl Grey tea leaves (my addition)
1 teaspoon baking powder
100g icing sugar (I reduced to 70g)
140g unsalted butter, softened
1 teaspoon vanilla extract
1 egg at room temperature

Method :
1. Sift the flours together with baking powder into a large bowl. Set aside.

2. Cut open one Earl Grey teabag, scoop 1/2 teaspoon of tea leaves. Set aside.

3. In the bowl of the electric mixer, cream the butter and icing sugar until till pale and fluffy.

4. Add the egg, vanilla extract and tea leaves and continue whisk for another 1 minute.

5. Gently fold in the flour mixture with a spatula just until incorporated. Flattened the dough slightly and wrap with cling wrap. Refrigerate for about 1 hour.

6. Pre-heat oven to 180°C. Line two baking sheets with parchment paper.

7. Roll dough between a sheet of parchment paper and cling wrap to about 5mm thickness. Remove the top cling wrap.

8. If using these cookie stamps, you will need cookie cutter to cut out rounds. Lightly dust the cookie stamp and cutter with flour before stamping/cutting rounds. Lift the cut out cookies onto the baking sheets with a flat edge spatula. Place the baking sheets in the freezer for about 2 minutes. (This will firm up the dough so the cookies will maintain their shape when baked)

9. Bake for about 20 minutes or until pale golden. Transfer to a wire rack to cool completely.

Note:
I read that *rice flour gives the shortbread a slightly crunchy texture.
The temperature of the oven may vary, do adjust accordingly.
You can use any of your preferred cookie cutters if you don't have the cookie stamps.
These cookies can be stored at room temperature in an airtight container or jar for about one week.

Enjoy these rich, tender yet crumbly soft shortbread cookies ... with a cup of tea or coffee.
Happy baking and have a great week ahead :D

 

Submitting this post to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.