Lavender and Earl Grey Shortbread

Gorgeous summertime lavender and earl grey flavours packed into a crumbly shortbread biscuit. An easy biscuit recipe that'll brighten up teatime!

by Ingrid Oliver

Ingredients
Method

Ingredients

- 200 g Unsalted butter
- 100 g Caster sugar
- 250 g Plain flour
- 40 g Ground rice
- 1 pinch Salt
- 1.5 tsp Dried lavender
- 2 Earl Grey Tea bags

Method

1

Preheat the oven to 190C/375F/Gas 5.

2

In a mixing bowl, cream the butter with a handheld electric mixer until soft and creamy. Add the sugar in a bit at a time until well mixed.

3

Sift the flour, ground rice and salt into another bowl. Stir the lavender and Lady Grey tea leaves into the flour mixture.

4

Lightly work the lavender flour into the creamed butter with fingers until the dough just comes together.

5

Shape the dough into a ball and cover with clingfilm. Set aside in the fridge for 15 minutes.

6

When the dough is chilled, remove the clingfilm and and roll out onto a floured surface to a thickness of approximately ¾cm/¼in. Cut out biscuits with a cutter.

7

Place the biscuits onto a baking tray and place in the fridge for 30 minutes.

8

Bake the biscuits in the oven for 20 minutes or until a very pale gold colour. Allow to cool on the tray for ten minutes before transferring to a wire rack to cool completely.

Comments & Ratings

More Twinnings recipes

	200 g	Unsalted Butter
	100 g	Caster Sugar
	250 g	Plain Flour
	40 g	Ground Rice
	1 pinch	Salt
	1.5 tsp	Dried Lavender
	2	Earl Grey Tea Bags

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Lavender and Earl Grey Shortbread

Ingredients

Method

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Comments & Ratings