Lemon & Earl Grey Shortbread Biscuits

A biscuit you don’t even have to dunk!

These tea infused, lemony biscuits are everyone’s cup of cookie - crisp, buttery and a little bit zesty…

Prep Time
Cook Time
early grey and lemon biscuits
12 - 16 (dependant on the size of your cutters)


• 250g unsalted butter

• 2 tbsp of Earl Grey Tea

• 220g plain flour

• 50g Tate & Lyle Fair Trade – Pure Cane Icing sugar

• Pinch of salt




• A squeeze of lemon

•100g Tate & Lyle Fair Trade – Pure Cane Icing sugar



  1. Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
  2. Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
  3. Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
  4. Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
  5. Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.