Lemon and Earl Grey Shortbread Teabags
Prep:  30 minutes
Cook:  15 minutes
Makes:  Approx. 25
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
33
Recipe by: The Dairy Kitchen
This easy lemon and earl grey shortbread recipe is the best for high tea, mothers day and baby showers. This shortbread cookie recipe is a yummy afternoon tea idea.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Lemon and Earl Grey Shortbread Teabags
Ingredients:
Method:
  1. Beat the butter, sugar and rind with an electric mixer until light and fluffy. Add the flour and tea leaves and mix until it comes together.
  2. Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls
  3. Roll each ball of dough out between two sheets of baking paper until 5mm thick. Using a small sharp knife cut dough into small teabag shapes
  4. Using a spatula, carefully lift biscuits onto a lined oven tray. Using a skewer poke a small hole into the top of each teabag for the string.
  5. Combine icing sugar, lemon rind and juice and water until smooth. Dip half of each cookie into icing and place on a wire rack to set
  6. Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure
  7. Bake at 160°C for 12-15 minutes or until a light golden colour. Cool on a wire rack
Tips & Hints:
  • We used the string from existing tea bags, however any fine string would be suitable.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.