Eal Grey Biscuits

Earl Grey Biscuits

With National Tea Day on Friday 21st April, it seems fair that we hero one of our favourite British infusions for this week’s Earl Grey biscuit recipe.

Earl Grey tea has been a much-loved choice for Brits since the 1800’s, proving a deliciously uplifting drink that can be enjoyed at any time of day. With citrusy bergamot notes, this fragrant blend provides a tasty alternative to the traditional Breakfast tea option. This iconic taste takes us back to teatime visits at our grandparents house – devouring tins of tea-infused rounds and trying to hide the long crumb trail behind us. With this fond memory in mind, we couldn’t resist recreating our own recipe to share with you – mostly because we LOVE a biscuit in the office.

If like us you can’t fathom the idea of a cup of tea without a crumbly companion, then these Earl Grey biscuits are your perfect pairing. Sweet orange zest and freshly ground tea leaves provide a heavenly flavour that will leave you wanting more (a whole batch more).

Despite our love for a dunker (Hobnobs, we’re looking at you), these are best eaten as an accompaniment due to their light, short-bread texture.

Earl Grey Biscuits


256 grams plain flour

2 tablespoons finely ground Earl Grey tea leaves (from about 2 bags)

1/2 teaspoon coarse salt

227 grams unsalted butter, softened

64 grams icing sugar

1 tablespoon finely grated orange zest


1. Whisk the flour, tea, and salt in a small bowl and set aside.

2. Put the butter, sugar, and orange zest in a bowl and using an electric hand whisker, mix on medium speed until pale and fluffy (about 3 minutes). Reduce the speed to low; gradually mixing in the flour mixture until just combined.

3. Divide the finished dough in half. Transfer each half to a piece of baking paper and shape into logs. Transfer the two logs to the freezer for 1 hour until firm.

4. Preheat oven to 350 degrees F / 180 degrees C. Cut the two logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.

5. Bake the cookies, rotating sheets halfway through, until edges are golden (about 13 to 15 minutes) and leave to cool on sheets on wire racks.

If you’ve had a go at making these Earl Grey biscuits, then why not send us your creations alongside your favourite pot of tea into marketing@britishcornershop.co.uk


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