this redonk, subtle, easy to make cookie comes to us straight from vegan cookies invade your cookie jar. i use my favourite earl grey cream loose tea (from my local tea shop, steam!) and it’s the bomb.
1 c nonhydrogenated margarine, slightly softened, plus more for greasing
2/3 c sugar
1/2 tsp pure vanilla extract
2 c all purpose flour
1/3 c cornstarch (i subbed tapioca starch with no problems)
2 tbsp cream earl grey tea, loose leaf
1 additional tsp sugar, for sprinkling
1.) preheat oven to 350f. lightly grease shallow tart pan (i used a pie plate with no problem)
2.) in a large bowl, beat the margarine and sugar together. beat the mixture till very light and creamy, about 5 min. stir in the vanilla.
3.) sift together the flour & cornstarch. add half this mixture to the beaten margarine mixture. beat until mostly combined, then add the rest of the flour mixture and the earl grey tea. continue to stir until all the flour and cornstarch are absorbed and the dough is crumbly yet soft and moist.
4.) pour the crumbly dough into the prepared tart/pie pan and distribute evenly. using your fingers, firmly press the dough down into the pan so that the crumbles smoosh together; if it feels a little like you’re making pie crust, in a way you certainly are! make sure to also press the dough into the fluted edges of the pan (if using tart pan); try using the curved tip of a butter knife. press down everything as evenly and firmly as possible.
5.) use a fork to gently poke into the dough at even intervals, sinking fork tines about halfway through the dough. place the tart pan on a baking sheet in the centre of the oven rack and bake 30-32 minutes until the shortbread is slightly puffed and the edges are starting to turn pale gold. remove the pan from the oven and set it on a wooden cutting board. sprinkle the shortbread with 1tsp of sugar. let cool 15 minutes.
6.) use a thin, sharp knife to slice the warm shortbread into twelve wedges. place the entire pan on a wire rack and allow it to cool at least another 30 mins before removing the wedges from the pan and serving. store completely cooled shortbread in a tightly covered container.