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Tea Shortbread Coins

kept byClawdia

Makes about 3 dozen-1 1/4″ cookies (1 log of dough).


1 cup flour, plus extra as bench flour
1/2 cup powdered sugar
1 stick vegan butter, at room temperature
1 tsp vanilla
1/4 tsp salt

{Variations-choose 1 option}

Earl Grey Shortbread: Add the contents of 5 Earl Grey tea bags + 1 Tbsp flour.

Matcha Shortbread: Add 2 Tbsp of sifted Matcha.

Masala Chai Shortbread: Add the contents of 3 Irish Breakfast tea bags, 1 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp ginger, 1/8 tsp cloves, 1/8 tsp black pepper and 1/8 tsp nutmeg.

1. Sift the dry ingredients together (including the tea). Cream the butter, sugar and vanilla together, then add the dry ingredients and mix everything together with the spatula. When the mixture becomes crumbly, use your hand to gently knead the mass into a dough until it just comes together.

2. Place a large piece of plastic wrap on a work surface. Lightly scatter some bench flour on it. Place the dough in the plastic wrap, then roll it into a 10″ log. Wrap the dough with the plastic wrap, then transfer it to a baking sheet to chill in the fridge.

3. Allow the dough to chill for 20 minutes in the fridge, then remove it and roll it again on the counter until you get a baton-like, 12″-14″ log, depending on how large you want the coins. Place again in fridge for 20 minutes to chill. Roll again to create a log of even thickness. Meanwhile, preheat the oven to 350 degrees F.

4. Remove the dough from the fridge, then cut it with a sharp knife into 1/4″ thick coins. On a baking sheet lined with parchment, place the coins 1″ apart from one another. Bake for 8-9 minutes, until very lightly golden, then transfer to a cooling rack to cool completely.



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