Vegan Tea-Infused Shortbread Cookies

Vegan Tea-Infused Shortbread Cookies
Thursday, October 17, 2019


1 cup vegan buttery spread
2 tablespoons Gingen Strong Ginger Formula (Order from Health and Diet Corner)
1 cup all-purpose flour
½ cup cornstarch
½ teaspoon salt
Zest pf 1 lemon
½ cup plus 2 tablespoons powdered sugar
Demerara sugar, for topping (optional)


1 - Add the spread and tea to a small saucepan, and melt the spread over medium heat. Turn the heat back on for a minute to ensure the spread is fully melted.
2 - Strain the mixture through a fine-mesh sieve, pressing the leaves with the back of a spoon to get as much of the spread as possible. You’ll need ¾ cup of the recipe.
3 - Move to the refrigerator for an hour.
4 - In a medium bowl, whisk together the flour, cornstarch, salt and lemon zest.
5 - In a large bowl, stir together ¾ cup of the tea-infused spread and powdered sugar until smooth.
6 - Add the flour mixture and stir until just combine.
7 - Form the dough into a flat disc and wrap with plastic wrap. Refrigerate for at least an hour.
8 - Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
9 - Move the dough to the counter and let it warm up for a few minutes, just until it is soft enough to roll out.
10 - Roll on a lightly floured surface to ¼ inch thickness and use a biscuit cutter or cookie cutter to cut out desired shapes. Place the dough shapes at least an inch apart from each other on the prepared baking sheets and sprinkle them with sugar for added texture.
11 – Bake until the cookies just begin to turn golden around the edges, for 12 -14 minutes.
12 – Move them to a cooking rack and cool them completely before serving or storing. Store them in an airtight container.

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