Earl Grey Shortbread

teas.co.uk · 20 min + 30 min chill + 15 min bake · Makes 12 to 16

You'll need

• 2 Tetley Earl Grey tea bags, leaves only
• 200g plain flour
• 125g cold unsalted butter, cubed
• 60g caster sugar, plus extra to finish
• Zest of half an orange
• A pinch of fine salt

Method

1. Snip open the Earl Grey bags and tip the leaves into the caster sugar. Blitz or rub together for a minute so the bergamot perfumes the sugar.
2. Rub the cold butter into the flour and salt until it looks like breadcrumbs, then stir in the Earl Grey sugar and orange zest.
3. Bring it together into a dough without kneading, shape into a log about 5cm across, wrap and chill 30 minutes until firm.
4. Heat the oven to 160C fan, 180C conventional, gas 4. Slice the log into 1cm rounds and space on a lined tray.
5. Bake 12 to 15 minutes until just pale gold at the edges, not browned. Shortbread should stay pale.
6. Dust with caster sugar while warm and cool on the tray until firm.

Recipe: https://teas.co.uk/recipes/biscuits/earl grey shortbread/