Earl Grey Tea Shortbread Cookies
Delicately aromatic and melt‑in‑the‑mouth, these Earl Grey Tea Shortbread Cookies bring a touch of elegance to any tea break. Infused with finely ground Earl Grey tea leaves from Ahmad Tea and enriched with buttery vanilla notes, they bake into crisp, fragrant slices that pair beautifully with a warm cup of tea.
Earl Grey Tea Shortbread Cookies
Difficulty
Easy
Time to Make
35 minutes
Blend
Earl Grey
FEATURED TEA
Earl Grey Loose Leaf
This exceptional Earl Grey tea is expertly blended with high altitude teas from Assam and Ceylon gardens to bring that clean, crisp flavour of quality black tea. Accented with a touch of exotic citrusy bergamot, this blend becomes a truly memorable experience.
INGREDIENTS
- 120g plain flour
- 4 Earl Grey tea bags
- Pinch of salt
- 113g unsalted butter – room temperature
- 68g powdered sugar
- 1 tsp vanilla bean paste
Method
To make them, whisk together plain flour, the contents of Earl Grey tea bags, and a pinch of sea salt.
In a separate bowl, cream softened butter with powdered sugar until light and smooth, then mix in vanilla bean paste.
Gently fold the dry ingredients into the butter mixture to form a soft dough.
Place the dough on cellophane and roll tightly, placing either in a rectangular mould or rolled into a log.
Place into the fridge to chill for about 30 minutes until firm enough to slice.
Once chilled, cut the dough into ½‑inch pieces and bake at 180°C for 15–20 minutes, until the edges just begin to turn golden.
Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack.
Enjoy the subtle bergamot aroma and buttery crumb in every bite.
