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Tea Drop shortbread

Earl Grey Shortbreads

This recipe comes to us courtesy of Tea Drop.


  • 2 cups plain flour
  • 4 Tea Drop French Earl Grey teabags
  • 1/2 tsp salt
  • 230 g unsalted butter, softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract


Remove tea from teabags. Using a food processor, finely grind the leaves. Whisk together
the flour, ground tea and salt in a small bowl, set aside.
Mix butter, sugar and vanilla together using an electric mixer on medium speed. Continue for about three minutes, until pale and fluffy.
Turn the mix to its lowest setting and slowly pour in the flour mixture. Take your time to ensure it is well combined.
Shape dough into two logs and wrap them in baking paper. Place in the fridge overnight to firm and infuse.
Preheat oven to 180°C. Cut logs into 3 cm slices, and place on a lined baking tray. Bake until edges are golden, around 15 minutes. Let cool on wire racks.

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