Earl Grey shortbread
Ingredients
for 36 pieces
380 g | butter, cut into pieces, soft |
2 bag | Earl Grey-tea |
220 g | sugar |
¼ tsp | salt |
500 g | white flour |
1 bag | Earl Grey-tea |
4 tbsp | lemon juice |
300 g | icing sugar |
some | dried flowers |
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.
Show complete recipe