Bready or Not Original: Earl Grey Shortbread Bars

Whether you are coping with cold weather right now or psychologically easing into winter (something I know well from my time in Arizona), these Earl Grey Shortbread Bars will make you feel warm and cozy. Also, caffeinated.

These bars are dense, soft, and a touch crumbly, the flavor of warm spice throughout. The drizzle of glaze adds sweetness and prettiness.

The tea flavor is quite strong here–it actually seemed to get bolder after a day–so the 1/4 cup amount is best made for people who like Earl Grey. I used Bigelow bags, but the amount of tea likely varies across brands. If you want a milder flavor, use less tea.

PrintBready or Not Original: Earl Grey Shortbread BarsSoft, chewy texture and warm spices makes these shortbread bars a perfect treat!Course Breakfast, Dessert, SnackKeyword bars, teaAuthor Beth CatoEquipment9×13 panspice grinder or mortar and pestlewax paper or plastic wrapheavy glass or other weightpiping bag or freezer bagIngredientsDough1/4 cup Early Grey tea leaves about 4-5 Bigelow bags4 cups all-purpose flour1/2 teaspoon salt2 cups unsalted butter (4 sticks) room temperature2 1/2 cups confectioners’ sugar2 teaspoons vanilla extractGlaze1 cup confectioners’ sugar1 1/2 Tablespoons milk or half & halfInstructionsPreheat oven at 350 degrees. Line a 9×13 baking pan with aluminum foil and apply nonstick spray or butter.Use a spice grinder or a mortar and pestle to grind the Earl Grey leaves down a bit more, but not fully to powder. Move the tea to a medium bowl and stir with the flour and salt.In a large bowl, beat the butter until fluffy. Gradually add the confectioners’ sugar, followed by the vanilla. Beat until smooth. Gradually beat in the flour mixture to incorporate.Dollop the dough into the prepared pan. Use a piece of wax paper or plastic wrap to spread out the dough, then use something like a heavy glass to evenly compress the dough into the pan.Bake until shortbread is firm with golden edges, about 40 to 45 minutes. Cool in pan on rack.After the pan comes to room temperature, mix the glaze ingredients. Transfer them to a piping bag or to a freezer bag. Snip the corner to pipe the glaze in stripes over the pan. Let set for an hour, then use foil to lift contents onto a cutting board to slice into bars.Store in sealed container at room temperature. Bars will keep for an least 2 days.OM NOM NOM!