Three piles of shortbread cookies with a black background

Tea Time Shortbread Cookies

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Makes 18 Cookies

One of the things that can be hard about first transitioning to a plant-based diet is missing out on classic sweets. For some, that means creating a vegan-friendly version of the traditionally butter-filled shortbread cookies. This tea-based take is a really simple way to elevate the classic recipe without requiring any extra baking skills!

We are sharing this British “biscuit” recipe to celebrate the opening of our third by CHLOE. location in London. We are opening in the famed Oxford Circus neighborhood and cannot wait to bring more of our plant-based goodness across the pond!

Recipe and photo by contributing writer, Maureen Scully.

 

SHORTBREAD DOUGH

1 cup all-purpose flour

1/2 cup organic sugar

1/2 cup non-dairy butter

2 tsp orange zest (you can substitute for 1 tsp of orange extract if needed)

1/2 tsp sea salt

1 bag of black tea (we like Teapigs Breakfast Blend)

Prep

Pre-heat oven to 300ºF and line the cookie sheet with parchment paper.

Shortbread Dough

Sift all-purpose flour, organic sugar, and sea salt into a bowl and mix until evenly combined.

Work the butter, a little bit at a time, into the dry mixture until dough forms.

Add the orange zest and black tea until evenly distributed.

BUILD

Form the Shortbread Dough into a log, similar to how store-bought dough is sold.

Wrap in plastic wrap and refrigerate for 30 minutes.

BAKE

Cut the chilled Shortbread Dough into 1 inch circles and place them evenly spaced onto the cookie sheet.

Bake at 300ºF for 40 minutes until the cookies become golden-brown around the edges.

Remove cookies from the pan and allow to cool completely on a cooling rack before serving.

Notes + Serving Tips

Serve room temperature with a side of freshly brewed tea!