The Earl of Grey buttery shortbread

We’ve been getting creative in the kitchen at Joe’s Tea Co HQ and love these buttery Earl of Grey shortbread with a zesty lemon kick.


Firstly, make the tea – you want this nice and strong, so infuse for about an hour, then remove teabags and chill. At the same time,  add 2 tbsp caster sugar to a small jar and add an Earl of Grey teabag and close tightly, give it a shake for a nice bergamot-flavoured sugar.

Cream together the butter and sugar until light and fluffy, then fold in the lemon zest, vanilla, and Earl of Grey concentrate.

Then, sieve in the flour, don’t worry if it looks a little crumbly. Form into a rough ball with your hands, and turn out onto a lightly floured surface. Work the dough for a minute or two (not too much) into a soft dough.

Roll out to 5mm and use a 5cm biscuit cutter to cut out and place on a lined baking sheet- should make around 25 shortbread. You can roll out the dough a few times, it won’t affect the consistency.

Let the biscuits chill in the fridge for 15 minutes, then sprinkle with the Earl of Grey sugar and bake for 20 mins.

Enjoyed best with a cup of tea, naturally.


  • 200g unsalted butter – cubed and at room temperature
  • 100g golden caster sugar
  • Drop of vanilla essence or seeds from one vanilla pod
  • Zest of 1 lemon
  • 3 Earl of Grey teabags – infuse in 100ml boiling water for around an hour to make a concentrate
  • 300g plain flour, sieved (plus a little more for dusting)
  • 2 tbsp Earl of Grey infused sugar for sprinkling