With the Royal Wedding coming this Saturday, I thought I would share my Best British Earl Grey Tea Shortbread recipe. It’s a recipe I’ve made so many times and everyone who tasted it loved it. It truly is the perfect afternoon tea “biscuit”.
Make this British Earl Grey Tea Shortbread, if you like a:
Buttery,
Classic,
Delightful,
Fragrant,
Perfect for afternoon tea snack.
While we obviously will not be invited to the royal wedding, we at least could bake these Best British Earl Grey Tea Shortbread at home. Make a cup of tea, watch the live streaming and pretend we’re having high tea in the United Kingdom.
Best British Earl Grey Tea Shortbread
Yield: About 40 shortbread
Author: HerBakingLab
Ingredients:
1. 200 unsalted cultured butter
2. 86g powdered sugar
3. 22g egg yolk
4. 143g low gluten flour, like cake flour
5. 8 g earl grey
6. granulated sugar for cover the frozen dough
Steps:
1. Grind the earl grey tea until very fine. A molcajete will be ideal but I just use my rolling pin with a bowl. Make sure your butter is at room temperature.
2. In a medium mixing bowl, add powdered sugar into butter. Use a whisk to mix until the butter turns slightly white. Add the egg yolk in two times. Whisk well before adding the next time.
3. Sift in flour and earl grey tea. Use a spatula to really mix the dry ingredients into butter. You shouldn’t need any liquid if you butter is soften at room temperature.
4. Divided the dough in half and roll into 6-inch-long sticks. Wrap with plastic wrap and freeze them for at least 3 hours.
5. Preheat your oven at 340 °F. Take the dough out from freezer and let it sit for 10 minutes.
6. On a well sugared cutting board, roll your dough sticks until covered with sugar. Use a sharp knife to cut into half inch.
7.On a baking sheet with parchment paper, place the shortbread with some distance. Bake for 15-20 minutes, until golden brown.
8.Remove to a wire rack and let cool completely. Store at room temperature for up to 1 week.
Notes:
1. If you don’t have cultured butter, just use regular unsalted butter, but the flavor might be a little bit different. Cultured butter is actually very easy to find in grocery stores. I encourage you to give it a shot! It work especially well in shortbread.
2. If you cannot form a dough, your butter is probably too cold. Add a splash of hot milk to smooth out the dough, but you really want the butter to do most of the job.
This is perfect. I have tea parties with friends from time to time. Thank you for the recipe! Found out about your blog when is what mentioned in a local FB group.
Do you have a preferred brand of Earl Grey or does it not matter? Thanks for the recipe!
I don’t have a preferred brand for Earl Grey Tea! I think any brand will work for the recipe:)
Sorry to bother but the flour amout (143g) is far enough for my dough from making it shaped well, I doubled flour. I wondered if it’s the hot weather here or anything else.
BTW, thanks for your recipe.😀
Sorry for the late reply! I just saw your comment. I used 143g flour and didn’t have any problem shaping it. Maybe it’s the hot weather? Make sure to freeze the dough before shaping and baking! And you’re very welcome.😆
Any chance you’d be able to post the measurements of the ingredients in cups / tsp / tbs / etc?
Hi Lia!
Sorry for the late reply. The original recipe is from Japan, so it’s not in cups/tsp/etc. I always use this ingredient weight chart to convert. Sorry about that!
https://www.kingarthurbaking.com/learn/ingredient-weight-chart