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Earl Grey Shortbread


Earl Grey Shortbread


  • 225g (two sticks) unsalted butter, softened
  • 1 cup (125g) icing sugar (powdered sugar)
  • 2 cups, minus 2 Tbsp (220g) flour
  • 2 Tbsp (16g) Corn starch
  • 2 Tbsp high quality earl grey tea, ground very finely either in a spice grinder or mortar and pestle
  • ½ tsp (2.5ml) bergamot extract (optional)


  1. Preheat the oven to 150c/300f. Line two baking trays with parchment paper
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter and icing sugar until pale. 
  3. Add the flour, corn starch and ground tea, and mix until combined. It will look crumbly to begin with, but the dough will soon come together. 
  4. If you are using bergamot extract, add a ¼ of a tsp at a time, mixing well after each addition. 
  5. Shape into two square shaped logs. Cut slices off the logs and place onto the prepared trays, leaving room for spreading. Prick each shortbread twice with a fork. 
  6. Bake for 30 to 35 minutes, checking for doneness after 25 minutes. The shortbread will set up on cooling. Cool on a wire rack. 
  7. Store in an airtight container.