If you love the comforting flavors of tea and buttery cookies, this recipe is for you. These delicate shortbreads infused with Earl Grey bring a perfect balance of citrusy bergamot and sweetness to your snack time.
Start by heating your oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet. In a medium bowl, sift together the flour, baking powder, powdered tea, salt, and nutmeg. In a separate small bowl, cream the butter and powdered sugar until it’s smooth and creamy. Then, mix the butter and sugar into the flour mixture until it looks like coarse crumbs. Add the brewed tea and stir until the dough comes together into a soft ball.
Turn the dough out onto a floured surface and knead it just a little to bring it all together. Roll it out into a circle about half an inch thick. Use a round cutter to cut out your biscuits and place them on the prepared baking sheet.
Pop the tray in the oven and bake for about 12 to 15 minutes, or until the shortbread turns a lovely golden brown. Let them cool a bit before enjoying!
- Use finely ground Earl Grey leaves to ensure an even flavor throughout the dough.
- Chill the dough before baking to help the cookies keep their shape and prevent spreading.
- Avoid overbaking; remove the shortbread when the edges just start to turn golden for a tender texture.
This shortbread has a delicate balance of buttery richness and the subtle floral notes of Earl Grey tea. It’s a lovely twist on a classic treat that feels both comforting and a bit special. Perfect for tea time or as a sweet snack any time of day.
These cookies pair beautifully with a warm cup of black tea or a light herbal infusion. They also make a nice accompaniment to a dollop of clotted cream or a few fresh berries for a simple yet elegant treat.
Store the cookies in an airtight container at room temperature to keep them crisp. They will stay fresh for up to a week, or you can freeze them for longer storage, wrapped tightly to protect from moisture.
