Earl Grey shortbread

Earl Grey shortbread

Total: 1 hr 25 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 193 kcal
, Fat: 10 g
, Carbohydrate: 24 g
, Protein: 2 g

Ingredients

36 pieces

Hint:


The original recipe with guaranteed success is for 36 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Dough

380g butter, cut into pieces, soft
2bags Earl Grey tea
220g sugar
¼tsp salt
500g white flour

Icing

1bag Earl Grey tea
4tbsp lemon juice
300g icing sugar
some dried flowers
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Utensils

One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done

Dough

Place the butter in a bowl. Cut open the tea bag, remove the tea powder from the bag, add to the butter along with the sugar and salt, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour, mix quickly to create a soft dough – do not knead.

To shape

Place the dough in the prepared tin, press down flat, cover and chill for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces while still warm, leave to cool on a rack.

Icing

Cut open the tea bag, remove the tea powder from the bag, mix thoroughly with the lemon juice and icing sugar. Spread the icing over the shortbread, sprinkle with the blossom, leave to dry for approx. 15 mins.

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