Earl Grey & Lemon Shortbread Recipe
Ingredients
- 70g Caster sugar
- 140g Butter
- 210g Organic Plain Flour Or Maizebite Golden Pastry Flour
- Zest of 1 lemon
- 3tsp Earl grey tea (loose leaf)
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!
- Baker: Sophie Carey
- Makes: 12-16 biscuits
- Prep time: 45 minutes (plus cooling)
- Bake time: 20 minutes
- Flours used: Organic Plain Flour or Maizebite Golden Pastry Flour
Method:
- 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
- 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
- Add the flour and mix slowly until just combined - don’t overmix
- Knead lightly to bring the dough together and wrap in clingfilm to chill in the fridge for 15-20 minutes
- 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
- Preheat your oven to 180 degrees Celsius for 20 minutes or until golden brown around the edges
- Cool on a wire rack and enjoy!
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