Wednesday, December 8, 2010

Mint Tea Shortbreads

10 T butter
1/2 C packed organic brown sugar
2 T loose leaf mint tea
1 egg, beaten
1-3/4 C white whole wheat flour
granulated sugar and more loose leaf mint tea

Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in tea leaves until well combined. Beat in the egg, then carefully fold in the flour.

Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar and more mint leaves into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.



  1. Sparklingly beautiful and delicious too! Camilla, you sprinkle everything with magic! Thank you so much for sharing this at "A Little Birdie Told Me.." You always raise the bar on culinary creations!

  2. Hi Camilla,
    This recipe caught my eye, it looks different and delicious!
    I want to try this out. Thanks for sharing it,


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