So this evening we fancied a quick and summery bake, so we made some light and crumbly lemon and earl grey shortbread biscuits. This is a quick and simple recipe for anyone to make when you need to whip something up at short notice (or because you want to eat some biscuits). To make things even quicker and easier you can even freeze the dough so its ready to bake whenever you desire/or are hungry (just add 5 mins to the baking time).
Lemon & Earl Grey Shortbread Biscuits
2015-04-19 10:06:58
Yields 20
Melt in the mouth biscuits with a hint of lemon & earl grey tea
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
- 300g plain flour
- 1 tbsp (2 teabags) earl grey tea leaves
- 1/2 tsp salt
- 150g caster sugar
- 1tbsp fresh lemon juice
- zest of 1 lemon
- 175g butter (cubed & chilled)
Instructions
- Put the flour, sugar and tea in a large bowl and mix so that the tea leaves are evenly distributed
- Add the butter and lemon zest and rub together with your hands, the mixture should start to develop a bread crumb like texture.
- Add in the lemon juice and continue rubbing the butter in. At this point you should be able to bring the mixture together in your hands to form a crumbly dough.
- Once you’ve brought all of the mixture together, roll the dough into a sausage shape about 5-7cm wide, depending on how big you want your biscuits, wrap in cling film and leave in the fridge for 30 mins.
- Preheat the oven to 190°C
- After the dough has chilled, slice it into 1cm thick discs. Place onto a lined baking tray and bake in the oven for 10-12 mins.
- Once baked allow to sit for 5 mins before transferring to a cooling rack to cool completely.
Notes
- If you find your biscuits are spreading whilst in the oven try baking at a slightly lower temperature.
Baking a Mess /
