We've always loved a good shortbread cookie, and what could be better than adding Earl Grey tea leaves? We proudly present to you this easy and delicious teatime cookie: Earl Grey shortbread.
Looking for other tasty cookies? Try our Ratafia Biscuits and Chocolate Teacakes.
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About
Shortbread cookies are so named because they have a "short" texture from the 2:1 ratio of butter to sugar. This gives the cookies a distinctive flavor and crumbly texture that melts in your mouth.
Ingredients
You'll only need a few basic ingredients to whip up a batch of this delicious Earl Grey shortbread. Let's look at a few of the key ingredients for these cookies.
- Earl Grey Tea: Use your favorite tea leaves. If you need to, cut the tops off of tea bags and pour out the leaves.
- Lemon Zest: This adds a delicious lemon flavor to the dough.
- Butter: Softened, unsalted butter is the best choice. Unsalted butter is typically fresher than salted, and having no salt added allows you to adjust the saltiness of the recipe to your taste.
How to Make
- Beat the butter, salt, lemon zest, and Earl Grey tea until smooth, scraping down the sides once with a spatula for an even mix.
- Sift the icing sugar into the butter mixture.
3. Beat until smooth.
4. Sift in the flour and mix until a smooth dough forms. Be careful not to overmix.
5. Shape the dough into logs on a large piece of plastic wrap, then twist the ends to seal. Freeze until firm, about 30 minutes, then slice with a sharp serrated knife.
6. Place the cookies on a parchment-lined cookie sheet and store in the fridge until the oven is preheated to 350°F
7. Bake at 350°F for 12-15 minutes, until light golden around the edges. Let them cool on wire racks.
8. Enjoy with a cup of Earl Grey tea or a London Fog.
Recipe FAQs
Sugar cookies and shortbread have a lot of similarities, but they're actually different. Sugar cookies contain eggs and baking powder, and are usually rolled out and decorated with icing. Shortbread cookies don't contain eggs or a leavening agent, can be rolled or sliced, and often are left plain instead of being decorated.
This may have happened because the shortbread was too thick, you didn't use a metal pan, or the oven was too hot.
The butter and sugar was over-creamed. This incorporated too much air into the dough, which caused it to expand in the oven. Also, make sure the dough is properly chilled to reduce spreading.
Store
Leftovers: They will keep for about a week at room temperature. Store them on a plate covered tightly with plastic wrap, or in a metal cookie tin. Plastic containers will make them go soft.
Freezing: Yes, you can freeze them. Place them in a zip-top freezer bag and press out the extra air. Freeze for up to 1 month. Defrost at room temperature or in the microwave.
Expert Tips
- Soften butter quickly by cutting it in cubes and microwaving it in 5 second increments, smashing it with a spoon between each one.
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough thoroughly. The dough is so soft and buttery that you can only slice it when it's hardened.
- Be careful not to overbake. Bake until they are a light gold around the edges, then let them cool on wire racks.
- Store leftovers at room temperature. Cover them tightly with plastic wrap or put in a cookie tin.
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Recipe
Earl Grey Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 2 tablespoons Earl Grey tea leaves, about 7 tea bags
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ cup icing sugar
- 2 cups all-purpose flour, 24
Instructions
- Place the butter, Earl Grey tea leaves, salt, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and blended, scraping down the sides with a spatula as needed.
- Sift in the icing sugar and beat until well mixed, then scrape down the sides and bottom of the bowl with a spatula and mix again. Sift in the flour and mix gently until a smooth dough forms. Be careful not to overmix the dough, or it will make the shortbread tough.
- Dump the shortbread dough onto a large piece of plastic wrap. Wrap the plastic around the dough and shape it into a log, twisting the ends to seal. (You can make more than one log if you like.) Place in the freezer until the dough is firm but not completely frozen, about 30 minutes.
- Preheat the oven to 350 F. Slice the log into ¼ inch slices with a sharp serrated knife and place the cookies on parchment-lined cookie sheets. Store the trays in the fridge until the oven is preheated.
- Bake each tray for 12-15 minutes, until the cookies are lightly browned around the edges. Use a spatula to transfer them to wire racks and allow them to cool. Serve with a cup of Earl Grey tea.
Notes
- Need soft butter fast? Cut it cubes and microwave it in 5 second bursts until softened, stirring well between each one.
- Don't handle the dough too much. That will make the cookies tough.
- Chill thoroughly. You can only slice the dough when it's hardened.
- The cookies are done when they are a light gold around the edges.
- Store leftovers at room temperature. Cover them tightly with plastic wrap or put in a cookie tin.
Linda
My daughter and I are big fans of Earl Grey tea, so I am excited to try this recipe, which sounds incredibly delicious!! Another exceptional recipe Emma!
Emma
Thank you, Cousin Linda! I hope you and your daughter enjoy the cookies! 🙂
Beth
I am a fan of Earl Grey tea, so when I heard about these cookies, I wanted to try them. Of course, they were really good. I highly recommend these delectable cookies!
Emma
Thank you, Beth! I'm an Earl Grey tea fan, too!