Earl Grey & Lemon Shortbread Recipe

This really easy one bowl shortbread dough only takes a few minutes to come together and once baked it creates the most melt in the mouth shortbread biscuits with delicious hints of Earl Grey and lemon.

This simple recipe creates the best vegan shortbread biscuits! You simply throw all your biscuit dough ingredients into one bowl, crumble everything together, then roll and bake your shortbread shapes. Once your biscuits are cool, add a quick and delicious vanilla and lemon zest glaze for the perfect finish touch.

This recipe makes a dozen medium shortbread biscuits. They are best stored in an airtight container in a cool and dry place and eaten within seven days.

Makes 12 medium sized shortbread biscuits

Biscuit ingredients;

360g plain flour

110g caster sugar

250g vegan block style butter

2 Earl Grey tea bags

Zest of 1/2 lemon

150g icing sugar

6 tbs boiling water

1/2 tsp vanilla extract

Zest from other 1/2 lemon

You will also need; a mixing bowl, baking tray, baking paper, rolling pin, spoon, cookie cutters

---

How to make your biscuits;

1. Pre heat your oven to 180C

2. Line your baking tray with baking paper. This will make sure your biscuits do not stick

3. Add the flour, sugar, vegan butter and lemon zest to your mixing bowl

4. Open the tea bags and sprinkle the Earl Grey tea into the bowl as well

5. Use your finger tips to crumble everything together to make a breadcrumb consistancy

6. Then use your hands to gently bring the dough together into a ball. Try not to overwork the dough, as this will make the biscuits loose their light and buttery texture

7. Lightly flour your worktop and rolling pin and roll out the dough to around 6-8mm thick

8. Cut out your biscuit shapes and arrange them on your baking tray, making sure there is a little space in between each one

9. Bake for around 15-20 minutes until lightly golden. The biscuits should look and feel dry to touch

10. The biscuits will be soft while they are still warm, so leave them on the tray to cool

11. Once cooled, mix up your icing glaze. Add the icing sugar, vanilla extract and boiling water to your bowl and mix until you have a smooth, runny glaze

12. Carefully dip each biscuit in the glaze before returning it to the baking tray to set

13. Once all the biscuits are glazed, sprinkle over the remaining lemon zest to finish

14. Now your biscuits are ready to eat!

Tips & Tricks!

• I used Silver Spoon caster sugar and Neilson Massey vanilla extract in my recipe (ad)

• I used Easter themed cookie cutter, but any shapes will work or you can just use a knife to cut your roll out dough into smaller squares

• My non-stick baking tray is from Dojo Homes - you don't need to use baking paper! (gifted)

• These are my mixing bowls - https://amzn.to/489iB6s