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Earl Grey Shortbread

Based on 1 ratings

Nora

Community Member

Difficulty

Medium 👍
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Pieces:-60+
120 g butter (room temperature)
50 g sugar
1 pinch salt
3 bags Earl Grey tea
150 g flour
5 tsp lemon zest
5 tsp milk (for garnish)
100 g confectioner’s sugar (for garnish)
edible glitter (for garnish)
edible flowers (for garnish)

Utensils

  • 2 hand mixers with beaters
  • cookie cutter (round)
  • oven
  • Step 1/6

    • 120 g butter (room temperature)
    • 50 g sugar
    • hand mixer with beaters

    Beat the butter and sugar together in a bowl, using a hand mixer.

  • Step 2/6

    • 1 pinch salt
    • 3 bags Earl Grey tea
    • 5 tsp lemon zest
    • hand mixer with beaters

    Add salt, contents of the tea bags, and lemon zest and mix until incorporated

  • Step 3/6

    • 150 g flour

    Finally, add in the flour and knead it in using your hands. Let the dough rest in the fridge for a minimum of a few hours or, at best, overnight.

  • Step 4/6

    • cookie cutter (round)

    If you have a round cookie cutter, roll your dough out and cut out the shortbread. If not, in the previous step, roll them into logs before refrigerating, then slice them.

  • Step 5/6

    • oven

    Bake in a pre-heated oven at 180/350°F for approx. 20 min.

  • Step 6/6

    To make the glaze, sift confectioner's sugar into a bowl. Gradually add the milk, whisking constantly, until you have a glossy mixture that is not too thick but not to runny. Add to a piping bag, or into a freezer bag, which you can then cut a small corner off. Arrange the cooled shortbread close together and pipe over them all in diagonals to glaze. To finish, decorate with flowers or edible glitter.
    • 5 tsp milk (for garnish)
    • 100 g confectioner’s sugar (for garnish)
    • edible glitter (for garnish)
    • edible flowers (for garnish)

    To make the glaze, sift confectioner's sugar into a bowl. Gradually add the milk, whisking constantly, until you have a glossy mixture that is not too thick but not to runny. Add to a piping bag, or into a freezer bag, which you can then cut a small corner off. Arrange the cooled shortbread close together and pipe over them all in diagonals to glaze. To finish, decorate with flowers or edible glitter.

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