Saturday was shortbread day. And market day, and harvest day, and cooking day: the very best day!
This week's shortbread, made with Earl Grey tea and lemon, was spectacular. The tea, with it's touch of bergamot, added an interesting favor that was not overpowering. The shortbread is something special. For this time of year it's perfect a perfect dessert with late summer fruits.
Here's the recipe:
Pan: 8 inch cast iron skillet
Oven temperature: 300 degrees F
Baking time: 42 minutes
In coffee grinder, finely grind one bag Earl Grey tea.
Add to food processor with:
3/4 c. all purpose flour
1/4 c. white rice flour
1/3 c. powdered sugar
Process until evenly blended.
1/2 c. salted butter
zest of 1/4 lemon
squeeze of fresh lemon juice
Process until well-mixed.
Pour out onto a sheet of wax paper.
Knead and form into a disk.
Press evenly into cast iron skillet.
Prick top of dough with toothpick and press around edges with fork.
Bake just until it begins to turn golden around edge.
Immediately after removing from oven, cut into 12 wedges.
Let cool in cast iron.