Earl Grey Shortbread

Step 1/6

• 4 g butter (room temperature)
• 1⅔ g sugar

• hand mixer with beaters

Beat the butter and sugar together in a bowl, using a hand mixer.

Step 2/6

• ⅛ pinch salt
• ⅛ bags Earl Grey tea
• ⅛ tsp lemon zest

• hand mixer with beaters

Add salt, contents of the tea bags, and lemon zest and mix until incorporated

Step 3/6

• 5 g flour

Finally, add in the flour and knead it in using your hands. Let the dough rest in the fridge for a minimum of a few hours or, at best, overnight.

Step 4/6

• cookie cutter (round)

If you have a round cookie cutter, roll your dough out and cut out the shortbread. If not, in the previous step, roll them into logs before refrigerating, then slice them.

Step 5/6

• oven

Bake in a pre-heated oven at 180/350°F for approx. 20 min.

Step 6/6

• ⅛ tsp milk (for garnish)
• 3⅓ g confectioner’s sugar (for garnish)
• edible glitter (for garnish)
• edible flowers (for garnish)

To make the glaze, sift confectioner's sugar into a bowl. Gradually add the milk, whisking constantly, until you have a glossy mixture that is not too thick but not to runny. Add to a piping bag, or into a freezer bag, which you can then cut a small corner off. Arrange the cooled shortbread close together and pipe over them all in diagonals to glaze. To finish, decorate with flowers or edible glitter.

Enjoy your meal!