Bergamot Tea Cakes are delicate, buttery drop cookies flavored with bergamot extract for a subtle Earl Grey-like taste. They come together quickly and bake in just 20 minutes, making them an ideal companion to afternoon tea or a simple icing topping.
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Preheat oven to 325 degrees.
Cream butter and sugar until light and fluffy, then mix in eggs, oil, and The Spice House bergamot extract.
In a separate bowl, sift together the dry ingredients. Add to the wet ingredients in 3-4 batches, stirring until well mixed.
Drop by rounded spoonful onto parchment paper lined cookie sheet. Press down gently with your fingers to slightly flatten each cookie.
Bake for 20 minutes or until just browning around edges.
Store in an airtight container at room temperature for up to 5 days; they do not freeze well due to their delicate crumb.
Yes, you can refrigerate the dough for up to 2 days before dropping onto the baking sheet and baking.
Bergamot is the citrus fruit that flavors Earl Grey tea. Extract is available from specialty spice retailers like The Spice House or online; 1.5 teaspoons gives a mild floral-citrus note.
Bake for 20 minutes until the edges just begin to brown; the centers should still be tender.
Yes, double all ingredients and bake in batches on separate sheets, watching for even browning.
A simple glaze using confectioners sugar, lemon juice, and water complements the bergamot flavor, or dust with confectioners sugar while warm.
