Shortbread cookies & London Fog~ish
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shortbread cookies:
330g all-purpose flour
8 ounces of unsalted butter (room temperature)
120g sugar
1/2 tbsp salt
1 tsp vanilla extract
sugar (for dusting)
London fog~ish concentrate:
8 cups water
8 tbsp black tea
1 tbsp lavendar
8-10 mint leaves
peel from 1 lemon
1 tbsp honey
1 dash salt
London fog~ish prepared:
1/2 cup concentrate
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp sugar (or to taste)
Preparation:
Prepare the shortbread cookies by adding the flour and salt to a large bowl.
Next cream the butter using a stand/hand mixer.
Once the butter has been creamed, add the sugar. Mix until combined.
Add the vanilla extract to the butter mixture, mix until evenly incorporated.
Add half the mixture of flour. Mix to combine. Add the remaining flour, mix until combined.
On a clean work surface, shape the batter into a rectangle. The mixture will look like sand at first, work it until it becomes cohesive.
Cover with plastic wrap and let rest in the refrigerator for 15-20 minutes.
Remove the dough from the refrigerator. Using a rolling pin, roll the dough out to be roughly 1/4 inch thick. Cut the cookies into whatever shape that you desire.
Place the cookies onto a parchment lined baking tray. Dust with sugar.
Bake @ 325 °F for 20-25 minutes, or until cookies start to lightly brown around the edges.
Remove from oven and allow to cool at room temperature.
Prepare the London Fog by adding water to a pot.
Add the lemon peel, mint, lavender, and honey. Bringing this mixture to a boil.
Once boiling, add loose leaf black tea. Allow to continue to boil for 3-5 minutes. Boil for longer if you want a stronger concentrate.
Remove from heat and strain the mixture.
Add the milk, concentrate, vanilla extract, and sugar to a pot. Bring to desired drinking temperature.
Enjoy.
