Earl Grey Lavender Shortbread
Buttery shortbread infused with Earl Grey and dried lavender—fragrant, crumbly, and perfect for afternoon tea.
These shortbread cookies are infused with ground Earl Grey tea leaves and a hint of dried lavender, creating a fragrant and elegant cookie that melts in your mouth.
The trick is grinding the tea leaves finely and folding them directly into the dough. As the cookies bake, the bergamot aroma fills the kitchen.
A light dusting of powdered sugar adds sweetness without masking the tea flavor. These keep beautifully in a tin for up to a week.
Pair them with a cup of the same Earl Grey for a harmonious afternoon treat. They also make a lovely gift wrapped in parchment.
Ingredients
- 1 cup (225g) butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 tbsp Earl Grey tea leaves (finely ground)
- 1 tsp dried lavender buds
- 1/4 tsp salt
- Extra powdered sugar for dusting
How to make it
- 1Cream butter and powdered sugar until light and fluffy, about 3 minutes.
- 2Grind tea leaves and lavender to a fine powder in a spice grinder or mortar.
- 3Mix flour, ground tea, lavender, and salt. Gradually add to butter mixture until just combined.
- 4Shape dough into a log (about 2 inches diameter), wrap in plastic, and refrigerate 1 hour.
- 5Preheat oven to 160°C (325°F). Slice log into 1cm rounds and place on a lined baking sheet.
- 6Bake 15–18 minutes until edges are just golden. Cool on a rack and dust with powdered sugar.
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