Earl Grey Shortbread Cookies

by - December 27, 2017

I made these Earl Grey shortbread cookies for Christmas recently and they are ideal as Chinese New Year cookies too.  These cookies are buttery and crispy with a hint of the Earl Grey aroma for a delicious surprise.

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Earl Grey Shortbread Cookies Recipe

Yields: approx. 55 cookies


225g butter, room temperature
65g brown sugar

320g plain flour
¾ tsp sea salt
1 ½ tsp baking powder
4 earl grey tea bags

  1. Line the baking trays with parchment paper.
  2. Blend earl grey tea leaves in food processor for few second.
  3. Sift flour together with baking powder and stir in salt and earl grey tea. Keep aside.
  4. In a bowl of electric mixer, beat butter and sugar till creamy and pale with the paddle attachment. 
  5. Gradually add in the flour mixture with very low speed until combine. 
  6. Roll up the dough into a log. Wrap it with cling film and refrigerate until firm about 2 to 3 hours or more.  I shape the dough in aluminium foil tube box to get the long oblong shape.
  7. Preheat oven to 170C.
  8. Remove from fridge and unwrap, slice the dough into ¼ inch thick.  Place the biscuit on the prepared baking trays. 
  9. Bake at preheated oven for 12 to 15 minutes.
  10. Let the shortbread cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

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