Earl Grey Shortbread

This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.

Earl Grey Shortbread (Before Baking)

Yesterday, I discovered something called Lavender Shortbread, and that intrigued me, but I have no idea where to get fresh or dried lavender. Then I was reminded of this Earl Grey tea biscuits recipe. Something clicked upstairs, so I decided to try merging this recipe together . . . sort of. I ended up not grinding anything, and I just formed the biscuits into small balls and flattened them in my palm. The end results? They actually turned out really good. I love it the flavour of the Earl Grey — it really complements the buttery shortbread well.

Earl Grey Shortbread (Baked)

Earl Grey Shortbread
1 cup (two 4oz sticks) unsalted butter (softened)
2 teabags of Earl Grey
1 cup sugar
2 cups flour
pinch of salt

1. Preheat oven to 300F and line a baking sheet with parchment paper or silpat.
2. Mix the tea, sugar, and salt together.
3. Cream the sugar mixture with the butter until smooth.
4. Slowly add in the flour until everything is well mixed into a dough.
5. Form small balls and flatten them.
6. Chill for 30 minutes.
7. Bake for 25-35 minutes.