One of the first ‘Rosie Makes’ I ever posted – seven years ago this month – was an Earl Grey cake recipe. I’ve always enjoyed experimenting with tea in baking, whether green tea in chocolate mousse or Earl Grey in a chocolate torte. The bergamot notes of my favourite tea work well to balance the buttery richness of this Earl Grey shortbread, perfect to accompany a cuppa mid-morning. To make them, you will need:
2 Earl Grey teabags, cut open and contents emptied into a mixing bowl
150g plain flour
60g caster sugar
120g salted butter (at room temperature) cut into small chunks
1/2 tsp vanilla essence
Chocolate, for decoration (optional)
Combine the tea, flours and sugar and mix well. Add the butter and vanilla essence and gently rub in until well mixed.
You’ll just have to imagine the next pictures as I forgot to snap the biscuits raw: roll the dough into a log about 13cm long and chill in the fridge for about 30 minutes. Preheat the oven to 190C/375F/Gas 5. Cut the shortbread into 12 rounds and place on a lightly greased baking tray. Bake for 10 minutes until the edges are slightly golden and allow to cool fully on a wire rack.
Even yummier drizzled with melted chocolate and served with a cup of Earl Grey tea.
Recipe adapted from Aldi.