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Earl Grey and Lavender Shortbreads

Jamie Parchman TeaChef Level 2

Perfect with a spot of tea! These are delightful little shortbread with the lift of Earl Grey and Lavender.

Prep time includes baking and resting time.

2 h 30


  • 2 1/2 Cups Unbleached All-Purpose Flour
  • 1/2 teaspoon Salt
  • 2 Tablespoons Adagio’s Earl Grey and Lavender Tea, finely ground
  • 1 Cup unsalted butter
  • 1/2 Cup Light Brown Sugar
  • 1/2 Cup Powdered Sugar
  • 1 teaspoon Orange Zest
  • 1/4 Cup Orange Juice


Combine Flour, Salt and Earl Grey and Lavender Tea in a medium mixing bowl.

In a large mixing bowl, using a stand mixer or handheld, cream butter and sugars until light and fluffy. Add zest and juice and continue to mix until well blended. Add in flour mix and mix again until well blended. Mixture will be crumbly.

Dump mixture on counter and gather up half and press into a log shape approximately 2 inches across. Do the same with the second half. Wrap both logs in plastic wrap and put in refrigerator for 1 hour to overnight.

When ready to bake Preheat the oven to 350 degrees F. and cover cookie sheet with parchment paper. Remove Shortbread dough from the refrigerator and unwrap logs. Slice logs into 1/4 -inch thick disks and lay flat on prepared cookie sheet. Since properly chilled short breads don’t spread you can put 15 on a cookie sheet. Bake 20 minutes or until lightly brown around the edges. Cool on wire rack.

Makes 30 shortbreads

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