Earl Grey Shortbread Cookies Recipe with Earl à la Crème – Easy to Make Gluten-Free
This Earl Grey Shortbread Cookies Recipe is perfectly buttery and crumbly, with the lovely taste of one of our most popular black teas, Earl à la Crème.
These shortbread biscuits are sure to be a favorite on your tea table at any time of the year or as the perfect cookie for Christmas. These cookies are also especially easy to make gluten-free.
Pair this Earl Grey Shortbread Cookies Recipe with our brand-new Pomander Orange Chai, a spiced black tea that will really bring out the bergamot in the cookies!
Earl Grey Shortbread Cookies Recipe with Earl à la Crème
Prep Time: 40 minutes + chilling
Bake Time: 18 minutes
Makes 24 cookies
- 1 Tbsp. Earl à la Crème loose leaf tea
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup butter at room temperature
- ¾ cup powdered sugar
- ½ tsp. vanilla
- Preheat oven to 325°F.
- Grind the loose leaf Earl à la Crème tea in a mortar and pestle until it’s a fine powder, then put it through a fine mesh sieve to get out any large pieces that might be left.
- Whisk together the ground tea, flour, and salt in a medium bowl.
- In a mixer, beat butter and powdered sugar until smooth, scraping down the sides of the bowl periodically. Add the vanilla and mix until combined.
- Add the flour mixture and beat very slowly, just until combined. Use your hands to finish bringing the dough together but don’t overwork.
- Chill dough in refrigerator for 10 – 15 minutes.
- Turn the dough out onto a large piece of parchment or plastic wrap. Gently bring into a rectangle. Place another piece of parchment on top and roll out to 1/4 inch thickness.
- Using a 2 1/2 inch round cutter, preferably one with a fluted edge, cut out rounds and place on a cookie sheet lined with parchment paper. Prick the tops evenly with a fork.
- Bake for 18 – 19 minutes, or until edges are a light golden brown, then immediately transfer to a cooling rack.
- Cool completely before serving.
To Make Gluten-Free:
Substitute flour for a 1:1 Gluten-Free all-purpose flour.
- Can be stored in a sealed container for a few days or frozen.
We recommend you serve this afternoon tea recipe with the following loose leaf teas.