Black Tea & Rye Shortbread
Shortbread has always been a favorite—easy to make, versatile, and freezer-friendly. This recipe combines the bold flavor of black tea with the nutty richness of rye flour for a simple yet distinctive cookie. Use any black tea you enjoy to make it your own.
A tray of these is perfect for an afternoon tea spread, a thoughtful homemade gift, or a quiet moment of indulgence. Pair them with a steaming cup of the same fragrant tea used in the shortbread for a well matched treat.
INGREDIENTS
2 sticks (225g) unsalted butter, softened
½ c (60g) powdered sugar
1 c (125g) rye flour
1 c (125g) all purpose flour
1 Tbsp black tea of choice, powdered (see NOTES)
½ tsp kosher salt
Coarse sugar and flaky salt for garnishing (optional)
DIRECTIONS
Heat the oven to 350°F (180°C).
Add butter and sugar to a stand mixer and mix using the paddle attachment for 2-3 minutes until smooth and homogeneous.
Add in the flours, tea, salt and mix until just combined.
Form 2 balls. Roll out each of the balls into a log about 8-10” long. Keep in mind that the greater the width of the log, the larger the shortbread will be. Use your judgment and your personal preference here.
Wrap the logs in plastic wrap or parchment paper and transfer to the refrigerator to chill for at least 30 minutes.
Unwrap and slice the logs into rounds that are about ¼“ thick. Transfer to a cookie sheet and garnish with coarse sugar and flaky salt, if using. Bake for 11-15 minutes until the edges are lightly browned and smell fragrant. Allow the shortbread to cool for 5-7 minutes on the baking sheet before transferring to a wire rack to cool.
Yield: 24-32 rounds, depending on how they are rolled and cut
NOTES
To powder the tea, use a mortar and pestle or a spice grinder.
This recipe is incredibly versatile, allowing you to showcase your favorite black tea, whether it’s a assertive Assam, a citrusy Earl Grey, or a classic Darjeeling.
