Earl Grey shortbread

Total time: 1hr 25m
Preparation Time: 30m

For 36 pieces

Nutritional Information

Contains 193 Kcal, 2g Protein, 24g Carbohydrates, 10g Fat


  • Dough
  • 380 g butter, cut into pieces, soft
  • 2 bags Earl Grey tea
  • 500 g white flour
  • 220 g sugar
  • 0.25 tsp salt
  • Icing
  • 1 bag Earl Grey tea
  • 4 tbsp lemon juice
  • 300 g icing sugar
  • some dried flowers
  • Utensils
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

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  • Dough

    Place the butter in a bowl. Cut open the tea bag, remove the tea powder from the bag, add to the butter along with the sugar and salt, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour, mix quickly to create a soft dough – do not knead.
  • To shape

    Place the dough in the prepared tin, press down flat, cover and chill for approx. 30 mins.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces while still warm, leave to cool on a rack.
  • Icing

    Cut open the tea bag, remove the tea powder from the bag, mix thoroughly with the lemon juice and icing sugar. Spread the icing over the shortbread, sprinkle with the blossom, leave to dry for approx. 15 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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