Classic Earl Grey Shortbread Cookies

Delicate, buttery biscuits flecked with finely ground Earl Grey tea. Perfect alongside a steaming pot, they bring a whisper of bergamot citrus to every bite.

Ingredients

• 2 cups (240g) all-purpose flour
• 2 tablespoons loose-leaf Earl Grey tea, finely ground
• 1/2 teaspoon fine sea salt
• 1 cup (225g) unsalted butter, softened
• 2/3 cup (80g) powdered sugar
• 1 teaspoon pure vanilla extract

Method

1. In a bowl, whisk together the flour, finely ground Earl Grey tea, and salt. Set aside.
2. In a separate bowl, beat the softened butter and powdered sugar until pale and creamy, then mix in the vanilla.
3. Gently fold the dry ingredients into the butter mixture until a soft dough forms and no streaks of flour remain.
4. Shape the dough into a flat disc or log, wrap well, and chill for at least 1 hour until firm enough to slice or roll.
5. Heat the oven to 325°F (160°C). Line two baking sheets with parchment, then slice or cut the chilled dough into small cookies and arrange on the trays.
6. Bake for 12–15 minutes, until the edges are just turning golden. Cool completely on a wire rack, then serve with your favorite cup of Earl Grey.