Sunday, 26 May 2013

Earl grey shortbread

Buttery and crumbly shortbread, with fragrant earl grey tea and orange zest- the perfect biscuit to have with your cup of tea.


  • 2 glasses of plain flour
  • 2 teabags of earl grey tea
  • pinch of salt
  • 230g soft unsalted butter 
  • 1/2 glass of icing sugar
  • 1 tablespoon of orange zest
Beat the butter with sugar and salt, until pale and fluffy. 
Add flour, orange zest and tea (dry tea leaves) and mix until combined.
Shape into two logs (3cm in diameter) and wrap in baking parchment or cling film.
Place in the freezer for about one hour, then take out, unwrap and cut into 5mm thick slices.
Bake in a preheated oven for 12-15 minutes at 180C, then leave to cool.


Martha Stewart's recipe, form the 'cookies' book.

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