I’ve been partnering with Hynt Beauty to bring you yummy recipes that feature their amazing, organic plant-based ingredients. This recipe is all about Bergamot!
Bergamot (Citrus Bergamia) is actually a cross between a lemon and an orange, and has a very citrus-y scent. It’s best known for being the main flavor in Earl Grey tea, but besides its distinctive aroma, bergamot oil is amazing for your skin and body! Bergamot oil is naturally antiseptic and is a cicatrisant, which basically means it gets rid of acne scars or other marks on your skin – perfect for a beauty cream!
Personally, I LOVE earl grey tea. It’s one of my favorites! This winter (which felt cooler and longer than usual) was challenging because I didn’t want to drink it since I’m breast feeding, and knew the caffeine would affect not just me but the baby too! I did find (and drink) a decaf version, but it got me thinking… what if I put that flavor in a baked good, like a cookie? It would go WITH my decaf earl grey, or just as well with the red raspberry leaf tea I was drinking to support and tone my uterus, lol!
These earl grey shortbread cookies were taste-tested by friends and given the green light, but I did find they are better the fresher they are. Not that they’d be sitting around your kitchen for days. I’m sure they’ll be gone by the time tea time is over!
Hope you enjoy!
Earl Grey Shortbread (Vegan & Gluten Free)
- ½ cup Earth Balance Buttery Spread, softened
- ½ cup maple syrup (or coconut nectar)
- 2¼ cups gluten-free flour blend (I used Pamela’s Artisan Flour Blend)
- 2 tbsp organic earl grey loose leaf tea (or the insides of 4-6 tea bags)
- 1 tsp pure vanilla extract
- ¼ tsp pink Himalayan salt
- Preheat oven to 350F
- Blitz earl grey tea in a spice/coffee grinder, blender, food processer (or mini-prep) until powdery
- Add Earth Balance, maple syrup, tea, vanilla and salt to a food processor and pulse until well combined
- Add flour and pulse until a dough forms
- Form into a patty and refrigerate for ~20 minutes to firm up
- On a floured surface, flatten to a ½” thick rectangle and cut into squares
- Transfer to a baking pan or cookie sheet and bake for 14-15 minutes, until just browned on the edges.
- Transfer to a wire rack to cool. (Don’t worry if they are a little soft – they will harden as they cool!)
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