As promised before, I'm posting a recipe! More to come soon!
These are light crumbly cookies I made that pair nicely with some home made ice cream:
Tea Shortbread Cookies
2 cups all-purpose flour + 3 tablespoons
2 tablespoons loose Earl Grey tea leaves
(if you do not have Earl Grey, you can substitute with 3 ½ tablespoons Darjeeling or other
1/2 teaspoon salt
3/4 cup confectioners' sugar (you can substitute with ½ cup granulated sugar)
1 teaspoon pure vanilla extract (I had a Madagascar vanilla bean so I added the seeds)
1 cup (2 sticks) butter, room temperature
¾ c. candied walnuts (see below for recipe)
½ c. dried diced apple (see below for recipe)
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the sugar, vanilla, and butter. Pulse together just until a dough is formed. If it seems too wet, add 1 tablespoon of flour and pulse again. Place dough on a sheet of plastic wrap and mix in walnuts and apples. Roll into a log then flatten for biscotti shaped slices. (I prefer biscotti shaped cookies, but if you want round cookies, just don't flatten the log.) Wrap each end tightly and chill in refrigerator for at least 30 minutes.
Slice the flat log into 1/3-inch thick pieces. Place on parchment or silpat lined baking sheets, 1 inch apart. Bake until the edges are just beginning to color, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature. Store in air tight container.
1/2 cup walnuts
1/3 cup water
1/3 cup sugar
Preheat oven to 400°F.
Make a simple syrup by heating up the water and sugar in a small pot. Stir and dissolve all the sugar. After it boils, take it off the heat and transfer into another container. Allow to cool.
Meanwhile, break the walnuts by hand. I prefer this method instead of chopping to avoid small flakely pieces.
Lay walnuts pieces on a baking sheet lined with foil or parchment paper. Roast walnuts in the oven until they start to brown and smell toasted, 4 to 7 minutes.
After the walnuts are slightly cooled, toss in a bowl with just enough simple syrup to coat evenly. Save remaining simple syrup for mojitos or other use!
Small dice an apple (any type will do, I prefer Fuji) into 1/3 inch cubes. Place apple cubes on a sheet tray lined with parchment paper. Dehydrate in a 150°F. oven for approximately 5-6 hours, stirring every 30 minutes after 3 hours. You want them to be a bit shriveled. I did not dry them too far because I didn't want them to have too gummy a feeling in my mouth.
You can also use a dehydrator if you're lucky enough to have one!