Earl Grey and lemon shortbread
An easy biscuit recipe
Melt-in-the-mouth Earl Grey and lemon shortbread that are perfect as a sweet snack with a cup of coffee. Quick and easy to make. The raw shortbread dough freezes well so that you can quickly whip up a batch of shortbread before friends come over.
My shortbread are thinner than the Scottish biscuits and I use corn flour for a melt-in-the-mouth texture and rice flour to provide a moreish crumbly consistency. Drizzled with a sweet yet tart lemon icing, these Earl Grey and lemon shortbread taste so much better than store-bought biscuits.
You should make Earl Grey and lemon shortbread because they are:
- Buttery, lemony mouthfuls of deliciousness.
- Quick and easy: make a batch in under 40 minutes.
- Freezer-friendly: freeze the raw dough to bake whenever you need biscuits.
- Budget-friendly: the recipe uses inexpensive store-cupboard ingredients.
Earl Grey and lemon shortbread’s main ingredients:
- Earl Grey tea
- Corn flour & rice flour
Tips for busy cooks
To save time you can make the shortbread dough in a food processor if you like.
These biscuits are full of flavour with or without the icing so if you don’t have time to ice them they will still be delicious.
- Snack: indulge in one of these biscuits with a cup of coffee.
- Afternoon tea: enjoy a shortbread with a cup of tea.
- Dessert: crumble some shortbread into a glass, top with a spoonful of lemon curd and some plain Greek yogurt for a citrusy dessert.
This easy shortbread recipe makes a batch of citrusy biscuits that your friends and family will love.
Bake these biscuits today and you will fill your home with an enticing buttery scent from these freshly baked treats.
Did you eat one of these Earl Grey and lemon shortbread with a cup of coffee or did you have one for dessert?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Do you love the taste of citrus in your baking? Try this recipe next: orange and lemon myrtle teacakes
Earl Grey and lemon shortbread
- 2 Earl Grey teabags *see Recipe Notes
- 150 g cold unsalted butter diced
- 75 g caster sugar
- 50 g plain flour sifted (plus extra for flouring)
- 80 g corn flour sifted
- 75 g rice flour
- ½ large lemon juice and zest
- 60 g icing sugar
Preheat oven to 170°C fan. Line two baking trays with greaseproof paper.
Cream butter and sugar in a mixing bowl using a wooden spoon.
Add plain, corn and rice flours to butter & sugar, add 2 tsp of the lemon juice, 1 tsp of the lemon zest, 1 tsp of Earl Grey liquid and mix with a fork to form a crumbly dough.
Gently form the dough into a ball with your hands and place between two sheets of greaseproof paper that have been dusted with flour. Roll out to a thickness of 1/2 cm using a rolling pin. Cut out with a biscuit cutter or freehand (I cut my shortbread out freehand into rectangles). Transfer shortbread to baking trays and prick biscuits with a fork. Bake in oven until lightly golden – about 15-20 minutes. Remove from the oven and cool on a wire rack.
To make the icing – sift icing sugar into a small bowl and add 1 tsp of the Earl Grey liquid and the remaining lemon zest. Mix with a spoon. Gradually add in the remaining lemon juice and mix until you have a consistency that resembles pouring cream.
Using a spoon, drizzle the icing over the cooled shortbread and allow to set at room temperature.
*Earl Grey tea bags: steep in 100 ml boiling water for 15 minutes then remove tea bags and allow liquid to cool.