Genmaicha Brown Butter Shortbread

Ingredients

• 1 stick (1/2 cup) butter

• 2 tea bags of Genmaicha tea

• 1/4 cup brown sugar

• 1 cup flour

Preparation

1. In a small saucepan over medium heat melt the stick of butter with 2 tea bags of Genmaicha tea. Cook until the butter has browned (small brown bits appear at the bottom and the mixture develops a nutty aroma). Remove from heat and poor into the bowl of a stand mixer. Allow the mixture to re-solidify and come to room temperature. Then remove the tea bags.

2. Once the butter has re-solidified, preheat the oven to 425 ºF (220 ºC). Butter an 7"x11" pan.

3. With the paddle attachment, whip the butter on medium speed until it becomes light and fluffy. Then add in the 1/4 cup of brown sugar and continue to beat on medium until smooth (about 3 minutes). Finally, slowly add in the cup of flour and stir on low to combine.

4. Scrape down the sides of the bowl with a rubber spatula and poor mixture into your buttered pan. Spread out into an even layer and use the back of a mixing cup to smooth the shortbread out.

5. Bake for 20-30 minutes until the shortbread is a golden brown. Remove from oven, and allow to cool in the pan. Then invert the pan onto a cutting board and cut into your desired sized rectangular cookies. Perfect to serve for afternoon tea!

Notes

• Yield: ~ 24 cookies