London Fog Sugar Cookies

As I said last week, I love cookies. If you can’t tell, I’ve been on a bit of a cookie kick the last week or so. I made these little beauties as part of some thank-you baking for Paul’s aunt and uncle and their family.

When I went to Teacher’s Convention in Calgary, they let me stay at the house, and even drove me in to the Convention Center to make sure I got there okay. It was awesome, and I am so lucky to be able to call them family now!

Either way, I love these kinds of cookies that you can just slice and bake. You make the dough, roll it into a log, wrap it in plastic wrap and let it chill out for a bit before you slice and bake. It makes wonderfully uniform cookies, for anyone who is a little picky with their cookie sizes.

These are also great because anything that incorporates tea into baking is a winner in my books. Enough talk. Tea cookies!


Yield: Approx. 20 cookies

¼ c. sugar
¼ c. icing sugar
½ c. butter, softened
1 egg
1½ c. flour
½ tsp. Earl Grey tea leaves
½ tsp. baking powder
Pinch of salt
1 tsp. vanilla

In the bowl of a mixer fitted with the paddle attachment, cream together the sugars and butter. Add in the egg and vanilla, and mix until well combined.

Add in the flour, tea leaves, baking powder and salt, and mix until a cohesive dough forms.

On a clean work surface, roll the dough into a log and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, up to 24 hours.

Preheat oven to 400°F. Lightly grease a baking sheet, and slice dough into ¼ inch slices. Lay on baking sheets and bake in preheated oven for 6-8 minutes, until bottoms and edges are light brown, and the middle is set.

Cool for 2 minutes on baking sheet, then transfer to cooling rack to cool completely.


Earl Grey Tea Cake


Well friends, Paul and I just got back from a week away. We spent a week in a little provincial stay-cation, just going up to Calgary and Edmonton, doing some shopping, visiting some friends, the whole shebang. It was great. No work, no worries. However, I was just itching to do some baking.

On our way back from Edmonton, we stopped in Calgary for a night at Paul’s brother’s house. Riley and Serena (his wife) are wonderful, and Serena shares my love of baking, desserts, and tea. We were chatting about how much we love tea and baking, are realized that we have never baked anything together!

We decided to immediately rectify the situation, and bake something. To make everything better, we made a tea dessert. Serena, fabulous as she is, is a great lover of Earl Grey. What better to make than Earl Grey Tea Cake! I got the original recipe here, and we made a few changes to it.

Firstly, in order to make the Earl Grey flavour stronger, we steeped the tea in the milk for probably about half an hour. The flavour was nice and potent. We also used 2 extra tea bags, and cut them open and put the tea in the cake batter. Serena made the genius decision to add extra vanilla to give the cake a London Fog vibe (which it had, and was amazing, but I’m still calling it an Earl Grey cake). Finally, I made a simple glaze and drizzled it over the cake. For the glaze, I did put some measurements, but I really just guessed and threw together a few ingredients here and there. It was fantastic. The Earl Grey flavour was just right, not overpowering, and it was a light and fluffy cake.

This cake was awesome because it was super easy to make. It has an extremely easy, basic and short ingredient list, and it mixes up in no time. Perfect for a quick cake craving, or when unexpected company shows up!

Serena was extremely happy with the end result, and I think she was even more excited about the prospect of baking together than actually having cake (Although both Serena and Riley were ecstatic about cake as well… Riley had 2 pieces while I was there!). Either way, it was a great vacation, and it was even better to be able to bake a cake with family and spend time together. Tea lovers, cake lovers, and family lovers, this cake is for all of you!


Yield: 1 10-inch bundt cake

For the cake:

½ c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1 c. milk
4 Earl Grey tea bags

For the glaze:

1 c. icing sugar
½ tsp. vanilla
1-1½ tsp. milk

Put the milk in a microwave safe measuring cup, and microwave until hot. Place 2 tea bags in the milk and let steep 20-30 minutes. Prepare the bundt pan by buttering and flouring the pan (or just use my trusty Miracle Cake Release… a 1:1:1 ratio of vegetable shortening, flour, and canola oil).

Preheat oven to 350°F. In a large mixing bowl or the bowl of a mixer, cream together the butter and the sugar. Add in the eggs one at a time and the vanilla and mix well. Cut open the other two packages of Earl Grey tea and add them in to the butter mixture.

In a separate bowl, mix the flour and baking powder. Add in a third of the dry mix to the butter mixture, and mix well. Add in half of the milk, and combine. Add in a second third of the flour mixture, then the rest of the milk, and finish with the flour mixture, combining well after each addition.

Pour the batter into the prepared pan and level. Bake in preheated oven for 40-45 minutes, until a toothpick inserted in thickest part of the cake comes out clean.

Transfer cake in pan to a cooling rack, and let cool for 10 minutes in pan, then invert and let cool while you make the glaze.

In a small bowl, whisk the icing sugar with the vanilla and the milk. If glaze is too runny, add a bit more icing sugar. If it is too thick, add a bit more milk. Glaze should be thicker, and run slowly off the whisk. Transfer the cake to a serving platter and drizzle glaze over cake while still slightly warm. Slice and serve.

Earl Grey Sables


I love cookies. I also love tea. My close friends know of my affinity for great tea, and I have finally decided to take my tea-love to a whole new level. I have been looking at desserts with tea in them for quite a while now, and never got around to making any of them. I finally decided to make some tea flavoured cookies.

In the past two years, I have discovered David’s Tea. If you don’t know what David’s Tea is, it is an amazing little tea shop that specializes in different kinds of loose leaf tea. Last Christmas, I was given a great Earl Grey tea, called The Earl’s Garden. It is a mixture of Earl Grey tea with strawberries. Absolutely delicious.

Now, Annie’s Eats has a delicious recipe for vanilla sables that I made a couple months ago and posted. She also has a recipe for Chocolate Chai Sables that I’ve been meaning to make, but since I have a huge bag of The Earl’s Garden, I decided to tweak the recipe. I took out the Chai tea and the chocolate chips, and just added some of the loose Earl Grey. When I do make the Chocolate Chai Sables (and oh, I will!) I am planning on using either a Chocolate Chili Chai tea or a Pumpkin Chai tea. Either way. If you are a fan of cookies, or of tea, these will be right up your alley.


Yield: Approx. 2-3 dozen cookies

For the cookies:

1 c. butter, at room temperature
2½ tbsp. Earl Grey tea (either loose leaf or from about 5 tea bags)
2/3 c. sugar
2 large egg yolks
1 tbsp. vanilla
2¼ c. flour
½ tsp. salt

For finishing:

Turbinado sugar (or regular if you don’t have Turbinado sugar)
1 large egg white mixed with 1 tbsp. water

In the bowl of a mixer, blend the butter, tea and sugar until light and fluffy, about 2-3 minutes. Add in the egg yolks one at a time, and vanilla, and blend until incorporated. With the mixer on low speed, add in the flour and salt, and mix until a thick dough forms.

Gather the dough together on a piece of parchment paper, and roll into a long rope about 1¾ inch in diameter. Wrap in parchment paper, and freeze 2-3 hours until very firm.

When you are ready to bake the cookies, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking sheets. Unroll the dough, and pour a line of turbinado sugar (or regular white sugar) on the parchment paper. Brush the egg wash on the dough, roll in the sugar, and slice with a sharp knife into rounds about ½ inch thick.

Place the dough rounds on the baking sheets and bake until the edges are light golden and just set, about 14-15 minutes, rotating halfway through. Let cool on baking sheets for a couple minutes, then transfer to wire racks to finish cooling.