Home > Eat > Recipe > Recipe: Rooibos Earl Grey and lavender shortbread biscuits

Recipe: Rooibos Earl Grey and lavender shortbread biscuits

baking
snacks
spring
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Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

Feast your eyes on this handy video.

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Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time60 MINUTES

Serves20

LevelEasy


ingredients

Ingredients

250g butter

100g caster sugar

315g plain flour, sifted

2 teaspoon Tick Tock Earl Grey tea (cut open one tea bag and measure).

½ teaspoon vanilla extract

1/2 tsp dried culinary lavender

Pinch of sea salt

Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

Feast your eyes on this handy video.

1

Preheat oven to 220c.

 

2

Line a baking tray with baking paper.

3

Cream the butter and sugar, until light and fluffy.

 

4

Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.

 

5

On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.

 

6

Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.

 

7

Prick the top of the shortbread with a fork.

8

Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.

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An idyllic accompaniment to a cosy Sunday spent indoors, with a great film on the telly and a bottomless cup of tea, our Rooibos Earl Grey and Lavender Shortbread Biscuits are a little piece of comfort after a long week. We suggest pairing this treat with a modern classic, like Blue Jasmine (2013) starring the ever-talented Cate Blanchett. Pull up your favourite blanket, pop on the kettle and cosy up with these brilliant baked goods.

This post has been created in partnership with Tick Tock tea

 

Earl Grey and lavender shortbread biscuits

Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time60 MINUTES

Serves20

LevelEasy


ingredients

Ingredients

250g butter

100g caster sugar

315g plain flour, sifted

2 teaspoon Tick Tock Earl Grey tea (cut open one tea bag and measure).

½ teaspoon vanilla extract

1/2 tsp dried culinary lavender

Pinch of sea salt

Recipe by

Gabi van Niekerk

Photo by

Lara Messer

Want to watch us make this?

Feast your eyes on this handy video.

1

Preheat oven to 220c.

 

2

Line a baking tray with baking paper.

3

Cream the butter and sugar, until light and fluffy.

 

4

Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.

 

5

On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.

 

6

Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.

 

7

Prick the top of the shortbread with a fork.

8

Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.

SHOW MORE
SHOW LESS

An idyllic accompaniment to a cosy Sunday spent indoors, with a great film on the telly and a bottomless cup of tea, our Rooibos Earl Grey and Lavender Shortbread Biscuits are a little piece of comfort after a long week. We suggest pairing this treat with a modern classic, like Blue Jasmine (2013) starring the ever-talented Cate Blanchett. Pull up your favourite blanket, pop on the kettle and cosy up with these brilliant baked goods.

This post has been created in partnership with Tick Tock tea

 

Earl Grey and lavender shortbread biscuits

1

Preheat oven to 220c.

 

2

Line a baking tray with baking paper.

3

Cream the butter and sugar, until light and fluffy.

 

4

Add the flour, Tick Tock Earl Grey tea, vanilla extract, dried lavender and sea salt until well combined.

 

5

On a floured surface, roll the dough into the desired thickness and cut into circles with a cookie cutter.

 

6

Place the cut-out shortbread dough onto the prepared baking tray, and into the refrigerator for one hour. This will allow the butter to set and the shortbread to bake evenly.

 

7

Prick the top of the shortbread with a fork.

8

Place in the preheated oven and bake for 15-20 minutes or until slightly golden. Remove from oven and cool on wire rack.

SHOW MORE
SHOW LESS
Profile photo of Gabi Van
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

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Profile photo of Gabi Van
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

Loading ... Loading ...
Profile photo of Gabi Van
WRITTEN BY:
Gabi Van

Gabi Van is a passionate food writer, qualified chef and brunch-lover hailing all the way from sunny...

READ MORE BY Gabi Van

You decide

Spring is in the air and the flowers are in full bloom! What is your favourite thing about this season?

View Results

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