Whether you're looking for a Mother's Day recipe that mum will love, or you're after a great new biscuit bake for National Tea Day, this shortbread recipe will not disappoint!   

A shortbread biscuit to complement any cuppa, inspired by the drink itself and made with tea leaves! Earl Grey with lemon drinkers will find the sophisticated flavour familiar, with a buttery sweetness and beautifully crumbly texture. This Earl Grey & Lemon Shortbread is a must try!   


  1. Melt the butter in a saucepan over a low heat and add the loose-leaf tea once melted. Leave on a low heat for 15 minutes then strain and allow to cool in the fridge
  2. Once the butter is cold and re-solidified, use a stand mixer with a paddle attachment to cream it with the sugar until light. Add the lemon zest and scrape down the bowl before giving a final mix
  3. Add the flour and mix slowly until just combined - don’t overmix
  4. Knead lightly to bring the dough together and wrap in clingfilm to chill in the fridge for 15-20 minutes
  5. You can use this recipe to make shortbread shapes, or petticoat tails, or you could press it into a tin to make shortbread fingers. Prepare the dough for baking whichever way you would like, then return to the fridge to firm back up
  6. Preheat your oven to 180 degrees Celsius for 20 minutes or until golden brown around the edges
  7. Cool on a wire rack and enjoy!

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