Dairy-Free Tea Time Cookies

Even if eggs or dairy aren't a part of your diet, you can still enjoy these delightfully crumbly, sweet shortbread cookies.

Tea-infused vegan shortbread

Buttery, melt-in-your-mouth shortbread cookies are ideal for satisfying a late-afternoon sweet tooth, and they also happen to pair well with another midday pick-me-up: tea. This treat combines the two and — bonus! — is compatible with a plant-based diet.

Stef over at Cupcake Project put baking with tea to the test and discovered that the trick is to make a tea-infused butter. I experimented with a tea-infused vegan butter substitute and got wonderful results. The shortbread still has the tender texture and rich flavor it's known for, and the earthy black tea and hint of citrus are happy twists on this classic cookie. Enjoy these cookies on their own or alongside a hot cup of tea.

Vegan tea-infused shortbread cookies

Tea-infused vegan shortbread

Makes 25 2-inch cookies

Rich and buttery, these shortbread cookies are flavored with bold tea and vibrant citrus.

Ingredients:

  • 1 cup vegan buttery spread
  • 2 tablespoons black tea leaves
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup plus 2 tablespoons powdered sugar
  • Demerara sugar, for topping (optional)

Directions:

  1. Add the spread and tea to a small saucepan, and melt the spread over medium heat. Turn off the heat and steep for 15 minutes. Turn the heat back on for a minute to ensure the spread is fully melted, then strain the mixture through a fine-mesh sieve, pressing the leaves with the back of a spoon to get as much of the spread out as possible. You will need 3/4 cup for the recipe. Move to the refrigerator for an hour.
  2. In a medium bowl, whisk together the flour, cornstarch, salt and lemon zest. In a large bowl, stir together 3/4 cup of the tea-infused spread and powdered sugar until smooth. Add the flour mixture and stir until just combined. Form the dough into a flat disc and wrap with plastic wrap. Refrigerate for at least an hour.
  3. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Move the dough to the counter and let it warm up for a few minutes, just until it is soft enough to roll out. Roll on a lightly floured surface to 1/4-inch thickness and use a biscuit cutter or cookie cutter to cut out desired shapes. Place the dough shapes at least an inch apart from each other on the prepared baking sheets and sprinkle them with the sugar for added texture.
  4. Bake until the cookies just begin to turn golden around the edges, for 12–14 minutes. Move them to a cooling rack and cool them completely before serving or storing. Store them in an airtight container.

Tea-infused vegan shortbread

More vegan cookie recipes

Vegan mint chocolate chip cookie recipe
Vegan chocolate almond cookie recipe
Vegan butterscotch cookies

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Comments

Comments on "Vegan tea-infused shortbread cookies"

Alyze December 01, 2013 | 12:53 PM

I was excited about making these cookies because I was infusing the vegan butter with pomegranate/lavender tea. I chilled the dough but when I touched it to see if it was soft enough to roll out, it crumbled and was very dry. I then decided to add more vegan butter to re-moisten the dough which it did but not so I could roll it out. Ended up making little drop balls instead that I then pressed with a fork. Flavour is very good.

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