for 36 pieces

Dough

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

Icing

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

Dough

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

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.

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.

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