Whipped shortcrust tea cookies are the classic crumbly, buttery cookies you find in pastry shops. They are perfect for an afternoon snack with tea or hot chocolate. Today I propose a very simple recipe to make whipped shortcrust tea cookies at home.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 18 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
The whipped shortcrust tea cookies use basic ingredients such as flour, butter and sugar, accompanied by chocolate and mixed chopped nuts for decoration.
- 4 cups all-purpose flour (type 00 can be used)
- 11 oz butter (about 11 oz (≈320 g; roughly 2 3/4 US sticks))
- 1 1/3 cups powdered sugar
- 1/3 cup milk (any type)
- lemon zest
- pinches salt
- 1 packet vanilla
- 9 oz 70% dark chocolate (for coating)
- 3.5 oz pistachio crumbs (about 100 g (roughly 1 cup if finely chopped))
- 3.5 oz hazelnut crumbs (about 100 g (roughly 1 cup if finely chopped))
- 11 oz white chocolate
- candied cherry
Tools
To shape the whipped shortcrust tea cookies we can use different tools. I prefer the piping bag method with a star tip (like the classic Wilton 1M). In fact, it is also possible to use a cookie press like this one from Tescoma.
- 1 Piping bag
- 1 Star tip
- 1 Cookie press
- 2 Baking sheets
- Parchment paper
- 1 Small saucepan
Steps
Let’s start by preparing all the ingredients for the whipped shortcrust tea cookies.
The butter should be soft, so leave it out of the fridge for at least a couple of hours. If you don’t have powdered sugar, grind regular sugar finely with a food processor; this will help achieve a smooth, crumbly cookie.
Weigh the flour and measure the milk right away.
Prepare the flavorings you chose: grate the peel of a lemon or an orange. Keep vanilla (or vanillin) and salt within reach.
Line 2 baking sheets with parchment paper.
Insert the tip into the piping bag and keep it at hand.
To begin, place the softened butter at room temperature and the powdered sugar into a stand mixer fitted with the paddle attachment (or use the whisk). Start whipping them together.
Work it for a few minutes until you obtain a cream-like mixture, soft and fluffy.
Now add the flavorings and the pinch of salt, making sure they are well incorporated.
At this point, add all the flour to the creamy mixture and mix until well combined. Two or three minutes at medium speed with the paddle will be enough.
You will get a fairly firm and compact dough: add the milk gradually, a little at a time.
Mix for a few more minutes in the stand mixer and the dough for the whipped shortcrust cookies is ready.
Spoon the whipped shortcrust dough into a piping bag and you are ready to shape the cookies, piping them directly onto the prepared parchment-lined baking sheet.
Once piped onto the baking sheet, bake the whipped shortcrust tea cookies in a conventional or fan-assisted oven at about 338°F (170°C) for approximately 16–18 minutes.
I recommend letting the cookies cool well before decorating them.
To decorate these tea cookies, use chocolate and chopped nuts or a candied cherry that is added during baking.
Melt the chocolate as you prefer; I often use a bain-marie and dip the cookies into it.
Add sprinkles or chopped nuts such as pistachios and hazelnuts, and your cookies are ready.
Store the crumbly, buttery tea cookies in a tin box for up to one week. They will remain tasty.
