Baking · Cookies

Jasmine Creme Brulee Tea Shortbread

These jasmine creme brulee shortbread cookies are the most sophisticated thing I have ever pulled out of the oven and they are genuinely not that hard to make. The shortbread base is buttery and tender, topped with a delicate jasmine-infused custard and finished with a brulee sugar crust that shatters satisfyingly with every bite. The floral note from the jasmine elevates the whole thing from cookie to something you would find at a high-end patisserie. They are best made the day of so the brulee stays crisp. This is the recipe you pull out when you want to make something truly unforgettable.

Ingredients

• 227g unsalted butter, softened
• 100g powdered sugar
• 1 tsp vanilla extract
• 2 tbsp finely ground Jasmine Creme Brulee Tea
• 250g all-purpose flour
• 1/4 tsp salt

Method

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 In a bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla and ground tea.
3. 3 Gradually fold in flour and salt until a smooth dough forms.
4. 4 Roll out to approximately 1/2 inch thick and cut into desired shapes.
5. 5 Bake for 15–18 minutes, until edges are lightly golden.
6. 6 Cool completely on a wire rack.

Tips & Notes

The shortbread base should be properly chilled before baking to prevent spreading.