Bag 0

Citrus Grey Shortbread

with citrus earl grey

  • 5 teaspoons of Citrus Grey tea
  • 1 fresh lemon
  • 3 lemons - for lemon zest 
  • 250g of butter
  • 250g of plain flour
  • 400g of icing sugar
  • 1 rectangular fluted cookie cutter
  • 1  dehydrated orange slice (found in our Citrus Grey tea)
  • Measure out 5 teaspoons of Citrus grey tea and grind using a pestle and mortar. Or place the loose leaf tea onto a plate and crush with the back of a spoon until the pieces are quite small. Set the tea aside.
  • Soften the butter at room temperature, add 200gm to a medium bowl and beat until soft, if needed.
  • Weigh out 180g of icing sugar and slowly mix into the butter until a soft mixture is formed.
  • Then weigh 250g of plain flour and add the crushed Citrus grey tea, mix together.
  • Zest the lemon and add to the flour and tea mix. Now gently mix everything together to form a soft ball - don’t overwork the dough!
  • Cover the dough with clingfilm or a plate and chill the dough for at least 15mins.
  • Preheat the oven to 170 (fan). Remove the shortbread mix from the fridge. Add a little flour to a surface and gently roll out the shortbread until it is around 1 cm thick, use the cookie cutter to make the shape.
  • Place on to a tray and bake for 10-12 minutes until very lightly golden. Do not overcook or they will go hard! Remove from the oven and allow to cool.
  • Use the remaining icing sugar, squeeze the juice from the lemon and add a teaspoon to the icing sugar and mix add more if needed but don’t add too much to start with or it will become runny. Set aside.
  • Decorate the shortbread with the lemon icing drizzle and crumble the dehydrated orange on top of the icing to decorate and for a lovely citrus tang and crunch! Enjoy!

Featured Tea:

Lemon + Orange / Earl Grey Tea

Try our Citrus Grey, a new twist on Earl Grey, with pieces of whole orange + lemon to enhance a classic tea.

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