Chocolate Macaroon Tea-Infused Shortbread

Chocolate macaroon and buttery shortbread – this is the baked mash-up you didn’t know you needed. Our melt-in-your-mouth tea-infused shortbread cookies are packed with the satisfying aromas of black tea, chocolate and coconut thanks to our decadent Chocolate Macaroon tea. Rich, sweet and seriously addictive, they’re a totally unique baked treat any cookie monster will love. Impress everyone at your next bake sale, potluck or afternoon book club by telling them how you used actual black tea to infuse these babies. Get ready for a wild ride – this isn’t your grandma’s shortbread!

Want more tea-infused shortbread recipes? Let us know in the comment section below which tea you’d like to try next and we’ll try to make it happen! And if you’re baking them this weekend, share your pics with us on Instagram or Twitter using the hashtag #DTrecipes. Can’t wait to see those killer baking skills…

Chocolate Macaroon Tea-Infused Shortbread

Chocolate Macaroon Tea-Infused Shortbread

Ingredients

  • 2 ⅓ cups flour (For the shortbread)
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ⅔ cup sugar
  • 12 tbsp unsalted butter, softened
  • 6 tbsp cream cheese, softened
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 2 Perfect Spoonfuls of Chocolate Macaroon tea (For the ganache filling:)
  • ¼ cup water
  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • pinch of salt
  • Coconut flakes (optional)

Directions

Batter
Step 1
Sift together flour, salt, baking soda and baking powder in a bowl and set aside.
Step 2
Beat butter and sugar together with an electric or stand mixer until light and fluffy, about 5 minutes. Then add cream cheese, egg and vanilla and continue to mix for about a minute.
Step 3
Turn mixer speed to low and incorporate the flour mixture a few tablespoons at a time until thoroughly combined. Cover and chill the dough while making the ganache filling.
Filling
Step 4
Preheat the oven to 350°F. Brew tea for 12 minutes, then strain and reserve. Discard tea leaves.
Step 5
In a microwave-safe bowl, add cream, chocolate and salt, and heat on high for 1-1 ½ minutes, whisking every 20 seconds. Stop heating once mixture is velvety smooth (careful not to burn the chocolate!).
Step 6
Place plastic wrap directly on the surface of your ganache (plastic has to touch the ganache) to avoid skin from forming. Chill in fridge while cookies are baking.
Cookies
Step 7
Roll the chilled dough into walnut sized balls (about 1 tbsp each) and arrange on cookie sheets one inch apart. Make an indent with your thumb in each cookie and bake for about 10-12 minutes.
Step 8
Remove from oven and quickly reshape the thumbprint with the back of a teaspoon.
Step 9
Place back into the oven and continue baking for 14-18 minutes or until the edges are lightly golden. Remove from oven and let cool.
Step 10
Use a spoon or piping bag to fill each cookie with chilled ganache (about 1 tsp per cookie). Top with toasted coconut and enjoy! Makes about 50 cookies.
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