Earl Grey Vanilla Shortbread Biscuits
Earl Grey Vanilla Shortbread Biscuits

Perfect for sharing, this classic all butter melt-in-your-mouth shortbread recipe is flavoured with Tetley Earl Grey Vanilla Tea.




  • 400g all-purpose flour
  • 125g corn starch
  • 1/2 tsp salt
  • 250g unsalted butter, softened
  • 60g icing sugar
  • 60g granulated sugar
  • 2 bags Tetley Earl Grey Vanilla Tea



  • 2 tbsp whipping cream
  • 1 bag Tetley Earl Grey Vanilla Tea
  • 250g icing sugar




  • Stir flour with corn starch and salt until combined; set aside. Place butter, icing sugar and granulated sugar in a separate bowl.
  • Open tea bags and add leaves to bowl. Beat until light and fluffy. Add flour mixture; beat on low just until the dough comes together.
  • Divide the dough into two portions and form into 1 1/2-inch (4 cm) square-shaped logs.
  • Wrap and chill for at least 1 hour or until firm enough to slice easily.
  •  Preheat oven to 325°F (160°C).
  • Line baking sheets with parchment paper. Cut each log into 1/4-inch (5mm) thick slices and place 1-inch (2.5 cm) apart on the prepared baking sheets.
  • Bake, in batches, for 15 to 20 minutes or until pale golden on the bottom. Cool completely on a rack.



  • In microwave, heat cream for 30 seconds or until steaming.
  • Open tea bag and add leaves to cream.
  • Stir and steep for 5 minutes.
  • Gradually stir in icing sugar until smooth.
  • Spoon into re-sealable plastic bag; snip a small hole in the corner of the bag.
  • Drizzle over the shortbread.
  • Let stand for 15 to 20 minutes or until the glaze is set.


Tetley Tips

  •  If biscuits feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking
  • Hold trays of sliced biscuit dough in the fridge between batches

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