Maddie Hatter is hands down my favorite EAH character. She’s sweet, she’s smart, she’s quirky in a way that’s adorable (not obnoxious), she has a very cool steampunk look going on, and she has the best hair! Her aqua and violet curls were the inspiration for these cookies, and what makes them even more perfect for Maddie is that each of the tinted shortbreads is made from a tea-infused butter – plus they are completely appropriate for teatime! Which for Maddie is pretty much anytime.
If the dormouse scurries and the jubjub bird flutters,
Then what could be curiouser than colorful butters?
Double Tea Swirly Shortbread Cookies
I made the same basic shortbread twice, one for each infused butter
Adapted from kitchen witch Martha Stewart’s Basic Shortbread
- 2 tablespoons green tea with matcha (I used Republic of Tea brand)
- 2 tablespoons hibiscus tea (I used Tazo brand, Passion flavor)
- Blue food coloring (optional)
- 1 cup (2 sticks) butter x 2
- 2 cups flour x 2
- 3/4 teaspoons coarse salt x 2
- 1/2 cup sugar x 2
In two separate sauce pans, melt two sticks of butter each. When they are completely melted, remove from heat and stir green/matcha tea into one and hibiscus tea into the other. Steep for several minutes, then pour each into separate bowls through a fine mesh strainer. Allow to cool to room temperature, then mix each thoroughly until the color is uniform. You can use them as is, or put several drops of blue food coloring in each to make the bright green matcha tea butter more aqua and the pink hibiscus butter more purple, like Maddie’s hair.
Transfer the green tea butter to a mixing bowl, whip for 4 minutes or so until fluffy. Add 1/2 cup sugar and cream together well. Combine 2 cups flour and 3/4 teaspoon salt, and combine with the butter/sugar mixture (start by stirring it in, then when it starts to form a dough you can mash it together a little, but don’t handle it too too much). Repeat process with the hibiscus butter.
Onto parchment paper, roll each dough out into an oblong rectanglish shape about 1/4 inch thick. Stack the green tea dough on top of the hibiscus dough, trimming away any wildly uneven parts. Slice down the center longways, and roll each half up lengthwise into a log. Wrap each log in parchment paper (you can use the same paper you rolled the two doughs out onto) and chill in the fridge for at least 30 minutes.
Heat oven to 275°F and prepare two baking pans. Remove logs from the fridge and slice each into 1/4 inch circles. Arrange an inch apart on the baking pan (you’ll have to do a couple batches, or at least a batch and a half). Bake for 30-35 minutes, cool for 2 minutes on the pan, then move to a wire rack to cool completely.