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Earl Grey shortbread
30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 193
  • Fat about 10g
  • Carbohydrates about 24g
  • Protein about 2g
This is needed
This is needed for 36 pieces
Dough
  • 380 g butter, cut into pieces, soft
  • 2 bags Earl Grey-tea
  • 500 g white flour
  • 220 g sugar
  • 0.25 tsp salt
Icing
  • 1 bag Earl Grey-tea
  • 4 tbsp lemon juice
  • 300 g icing sugar
  • some dried flowers
Tools
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Dough
Place the butter in a bowl. Cut open the tea bag, remove the tea powder from the bag, add to the butter along with the sugar and salt, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Mix in the flour, mix quickly to create a soft dough – do not knead.
To shape
Place the dough in the prepared tin, press down flat, cover and chill for approx. 30 mins.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces while still warm, leave to cool on a rack.
Icing
Cut open the tea bag, remove the tea powder from the bag, mix thoroughly with the lemon juice and icing sugar. Spread the icing over the shortbread, sprinkle with the blossom, leave to dry for approx. 15 mins.