A classic French cookie that’s perfect with a cup of tea or coffee or a glass of wine. This shortbread cookie is flavored with earl grey tea and rolled in some turbinado sugar for an extra crunch.
Sablés means sand in French and that refers to the texture of this cookie; very similar to a shortbread cookie; crumbly and sandy.
Key Ingredients in This Recipe
- Butter
- Flour
- Sugar
- Earl grey tea – green tea, lemon zest, herbs.
- Salt
- Turbinado sugar – optional
How To Make Earl Grey Sablés
Step 1 – Grind the earl grey tea into powder. If you don’t have a mortar and pestle, like me, place the tea between parchment paper and use your rolling pin until the tea turns to powder. Or use the flat side of a cheese mallet.
Step 2 – Prepare the dough by mixing the butter (room temperature, not soft or melted), flour, sugar, salt, tea.
Step 3 – When the dough is mixed, form a log with saran wrap and place this in the fridge for a few hours. I made a log of about 7 inches long for about 15 cookies. Shorter logs will obviously generate bigger cookies, but lower count.
Step 4 – Sprinkle some turbinado sugar (optional) on your counter and roll the log through the sugar, pressing down slightly. Cut cookies of about 1/4 inch thickness and place the cookies on a baking sheet lined with parchment paper.
Bake the cookies in a preheated oven of 350 degrees F.
Step 5 – Bake the cookies for about 15 minutes until they are golden brown at the edges (center will be paler).
Allow them to cool on a rack.
Other Cookies For You to Try
Earl Grey Sablés
Ingredients
- 4 tablespoons butter
- 2 tablespoons sugar
- 1/2 cup flour
- 1 tablespoon flour
- 1 teaspoon earl grey tea
- 1/4 teaspoon salt
- turbinado sugar optional
Instructions
- Preheated the oven of 350 degrees F.
- Grind the earl grey tea into powder. (NOTE 1)
- Prepare the dough by mixing the butter (room temperature, not soft or melted), flour, sugar, salt, tea.
- When the dough is mixed, form a log with saran wrap and place this in the fridge for a few hours. (NOTE 2)
- Sprinkle some turbinado sugar (optional) on your counter and roll the log through the sugar, pressing down slightly. Cut cookies of about 1/4 inch thickness and place the cookies on a baking sheet lined with parchment paper.
- Bake the cookies for about 15 minutes until they are golden brown at the edges (center will be paler). Allow them to cool on a rack.
Notes
- If you don’t have a mortar and pestle, place the tea between parchment paper and use your rolling pin until the tea turns to powder. Or use the flat side of a cheese mallet.
- I made a log of about 7 inches long for about 15 cookies. Shorter logs will obviously generate bigger cookies, but lower count.
No Comments