“Like the pastries themselves, each day is different from the last. As I look around at all of the handsome shapes of crescents, twists, and coils and the delightful assortment of cookies, scones, tarts, savories, and confections, I am excited and amazed. But it’s that final glance, that close-up view, that reveals their truth. Simple, humble, and beautiful, this is the stuff I love.” — Nancy Silverton.
I’m not sure if this is true or not, but someone once told me there are many Inuit words to describe snow. Likewise, us bakers have many words to describe baking.
It is a tool for procrastination, a gesture of love, a moment of greed or joy, and for some lucky people, a means to make a living. It’s an act whose meaning changes with every day that I bake. Yesterday we had chocolate sables because I didn’t really want to do my long overdue taxes. Today, I made these Earl Grey tea cookies because I enjoy the quietly therapeutic process of mixing and rolling soft, buttery dough. (Update : taxes still not done) Also, there was the matter of some frosting to use up before we went away.
Next week I’m heading to Shanghai for a few days and it’s my first ever trip to China so if anyone has any great tips or suggestions, please let me know!
A few people requested this recipe when I posted a picture of it a few months ago. Apologies for the delay, but here it finally is. The version here is tea inspired, but you can make it whatever flavour you wish : vanilla, chocolate, marbled.. it’s pretty versatile and very delicious. The cookies are an adaptation of a classic shortbread treat called Melting Moments and this particular recipe (original author unknown) comes from an old work notebook of mine. Sandwiched between ‘Madelines, citrus’ and ‘Messine sauce, for marron’, it reads as follows..
Earl Grey Cookies :
(makes 30 sandwiched cookies or thereabouts)
180g butter, at room temperature
60g icing sugar
5g earl grey tea powder
pinch of salt
In a food processor (or Thermomix), cream the butter and icing sugar. Add the flour, tea, cornflour and salt. Pulse/process until the dough comes together, stopping occasionally to scrape the mixture down. Wrap the dough in cling film and chill for 15 minutes.
To bake, preheat the oven to 175’C. Line two or three baking sheets with greaseproof paper. Roll heaped teaspoonfuls of dough into balls and arrange them on the baking sheets, leaving about 1.5 inches of space between each ball to allow for spreading. Indent the tops with a fork. Bake the cookies for 15 minutes or until lightly golden brown. Allow to cool completely before sandwiching them with frosting (I used lemon buttercream here).