Recipe: Creamy Earl Grey Shortbread Cookies

Recipe: Creamy Earl Grey Shortbread Cookies

Two of our very favourite things are Creamy Earl Grey tea and shortbread—and it turns out that together they are a match made in cookie heaven!

These melt-in-your-mouth and flavourful shortbread cookies are a delicious addition to your Christmas baking. You can use cookie cutters to cut them into whatever fun shapes you want. And of course, they pair perfectly with a cup of hot tea!

For the ground tea you can use either loose leaf tea or 2-3 tea bags. We recommend using a spice grinder, or a small food processor to grind the tea leaves into a fine powder.

Let us know how it goes! Or post a photo to our instagram and tag us @jolenesteahouse 

Ingredients: 

  • 2 cups all-purpose flour
  • 2 tablespoons ground Creamy Earl Grey tea
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar (icing sugar)
  • 1 tablespoon orange zest (grated finely)

Directions: 

  1. Preheat oven to 350º F (175º C)
  2. Whisk flour, tea and salt together in bowl. Set aside.
  3. Add butter, sugar, and orange zest electric mixer bowl and mix on medium speed until fluffy (about 3 minutes). 
  4. Turn speed of the mixer to low, and slowly add in flour mixture until just combined. 
  5. On lightly floured surface, use a rolling pin to roll dough to 1/3" (0.8 cm) thickness. Cut with cookie cutter. Use spatula to move onto parchment-paper lined cookie sheet. (If you don't have a cookie cutter, you can roll into logs and freeze for one hour before slicing into cookies.)
  6. Bake cookies, rotating halfway through, until edges are golden, 12-15 minutes. Let cool on baking sheets on wire racks.

Cookies can be stored in an airtight container for up to a week. 

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