Holiday Black Tea N°25 Shortbread

Instructions

• Preheat the oven to 400°F (200°C).
• Make brown butter infused with tea: Place the butter in a saucepan and melt it over low heat, allowing it to brown slightly until it releases a caramelized aroma. Remove from heat and add 1 ½ tsp of Black Tea N°25. Let it steep for 10 minutes.
• Infuse the tea: Separately, steep 1 ½ tsp of Black Tea N°25 in 1/3 cup of hot water (just under boiling, 195°F) for 10 minutes. Strain and set aside.
• Prepare the dry ingredients: Grind the remaining 1 ½ tsp of Black Tea N°25 into a fine powder. In a bowl, mix this tea powder with the flour, brown sugar, cinnamon, ginger, nutmeg, and salt.
• Combine ingredients: Add the honey, strained brown butter, and half of the steeped tea to the dry mixture. Knead the dough until it's soft and slightly crumbly. If the dough is too sticky, add a little more flour. If it's too dry, add more tea.
• Shape the cookies: Roll out the dough and use cookie cutters to cut it into shapes of your choice.
• Bake: Place the cookies on a baking sheet and bake for 15-20 minutes, or until the edges are golden brown.