Earl Grey shortbread

Earl Grey shortbread

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


36 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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


1bag Earl Grey-tea
4tbsp lemon juice
300g icing sugar
some dried flowers
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One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done


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.


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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