Lemon and Earl Grey Shortbread Teabags
25Serves
MediumDifficulty
30 MINSPreparation
15 MINSCooking
These adorably cute little tea shaped biscuits are ideal for high teas or as a gift for a treasured friend accompanied with a fine porcelain tea cup.
Ingredients
125g butter, cubed and softened
1/2 cup caster sugar
finely grated rind of 1 lemon
1 1/2 cups plain flour
2 teaspoons earl grey tea leaves
1 cup icing sugar
2 teaspoons finely grated lemon rind, extra
2 teaspoons lemon juice
2 teaspoons water
decorative paper and fine string, to decorate
1/2 cup caster sugar
finely grated rind of 1 lemon
1 1/2 cups plain flour
2 teaspoons earl grey tea leaves
1 cup icing sugar
2 teaspoons finely grated lemon rind, extra
2 teaspoons lemon juice
2 teaspoons water
decorative paper and fine string, to decorate
Method
- 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. Turn out onto a floured surface and lightly knead into a ball. Split the dough into two balls.
- 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.
- 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. Bake at 160°C for 12-15 minutes or until a light golden colour. Cool on a wire rack.
- 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.
- Cut small squares out of decorative paper and glue onto strings. Thread each string onto a cookie and tie to secure.
Handy Tips
We used the string from existing tea bags, however any fine string would be suitable.