Chocolate-Earl Grey Shortbread Coins

Name: Chocolate-Earl Grey Shortbread Coins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 50 grams 1/4 cup granulated sugar; 0 teaspoons salt; 7 grams tablespoon good-quality Earl Grey tea leaves; 106 grams 3/4 cup unbleached all-purpose flour; 113 grams stick cold unsalted butter, cut into 1/2-inch pieces; 21 grams tablespoons unsweetened cocoa powder, either Dutch-process or natural

You can never have too many dessert recipes, so give Chocolate-Earl Grey Shortbread Coins a try. Watching your figure? This vegetarian recipe has 40 calories, 0g of protein, and 3g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. Head to the store and pick up granulated sugar, salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place the granulated sugar and tea leaves in the bowl of the food processor and grind for 1 minute, or until the leaves are very finely chopped.

Ingredients you will need

Granulated Sugar

Tea

Equipment you will use

Food Processor

Bowl

Add the butter, flour, cocoa, and salt and process for about 45 seconds. Scrape down the bowl and break up any large clumps with the spatula. Process for another 15 to 30 seconds, until the dough looks uniformly dark and forms large, shaggy clumps. Dump the dough out onto a work surface and knead gently several times, just to bring it together.

Ingredients you will need

Butter

Cocoa Powder

Dough

All Purpose Flour

Salt

Equipment you will use

Spatula

Bowl

Squeeze the dough into a log about 12 inches long and about 1 inch in diameter, and gently roll it back and forth until smooth. Don't add flour if the dough is sticky—simply refrigerate the dough for 15 or 20 minutes to firm up the butter, then try again.

Ingredients you will need

Butter

Dough

All Purpose Flour

Roll

If you like, sprinkle the sanding sugar on the work surface alongside the log and gently roll the log in the sugar, turning to coat evenly.

Ingredients you will need

Sanding Sugar

Sugar

Roll

Cut a piece of plastic wrap several inches longer than the log and center the log at one long edge of the wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Roll the log into the wrap so it is tightly bound by the plastic. Twist the ends of the wrap to secure the log and help to create a rounded shape. You can use a cardboard paper towel roll to keep the roll of dough nicely rounded during storage. Just slit the cardboard lengthwise and slip the log inside it to help keep the rounded shape. Refrigerate for 2 hours.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Paper Towels

Preheat the oven to 300°F and position an oven rack in the center. Line the baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove the cardboard and plastic wrap from the dough log and use a thin knife to slice it into 3/8-inch-thick rounds.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Knife

Place about 18 cookies 1 inch apart on the prepared baking sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake, rotating the sheet halfway through the baking time, for 30 minutes, or until the cookies are cooked through and look dry on top. (It's difficult to tell when dark chocolate cookies are done. This is when an oven thermometer and a timer are your best friends in the kitchen.)

Ingredients you will need

Chocolate Cookies