- 120 g butter (room temperature)
- 50 g sugar
Beat the butter and sugar together in a bowl, using a hand mixer.
- 1 pinch salt
- 3 bags Earl Grey tea
- 5 tsp lemon zest
Add salt, contents of the tea bags, and lemon zest and mix until incorporated
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.
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.
Bake in a pre-heated oven at 180/350°F for approx. 20 min.
- 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.