Black tea short bread


black tea short bread with matcha cookies and yellow tea

I wanted to do something special to try this yellow tea that I finally got a chance to try.  I wanted a few little treats to go along with the yellow tea.  I have no idea about tea pairings, yet, so just decided to make some tea inspired cookies and biscuits and this black tea short bread is one of the creations.  I have come across earl grey shortbread recipes in the past and other variations on the shortbread but decided to go with a classic shortbread recipe and modify it myself.  In this case I just added in some black tea I had.  In this case I had some left over African black tea and decided to use those leaves.  The recipe is below.  Again, the amount of tea leaves you choose to add is a matter of taste and preference.  I prefer everything a little stronger so usually add more than less.  In the picture above we have the square black tea cookies and the green matcha cookies which I'll post the recipe up for soon enough!


  • 2 c all purpose flour
  • 0.75 c confectioners sugar (icing sugar)
  • 1.25 salt
  • 1 c unsalted butter softened to room temperature
  • 1-2 tbsp dry black tea leaves


  1. Whisk together flour, sugar and salt in a bowl.
  2. Place butter into a bowl and mix until fluffy.
  3. Gradually add in flour mixture and beat until pale and fluffy.
  4. Press dough into parchment paper  lined 9x9 pan.
  5. Place a sheet of plastic wrap over dough and refrigerate for 20 minutes.
  6. Preheat oven to 300F with rack in upper third of oven.
  7. Remove plastic wrap. Cut dough into desired shapes with a knife.  Use a toothpick or form and prick all over about 0.25" intervals.
  8. Bake until golden brown and firm in the centre, about 45 minutes to 1 hour.  Remove pan and place on wire rack.
  9. Recut shortbread into original shapes and let cool completely.
  10. Remove shortbread and store in airtight container.

Modifications:  I don't think there is any way to modify a classic shortbread recipe and make it better.  The only modifications I would suggest would be the type of dry tea leaves you add in and how much.  Both of which are based on taste. Some alternative tea choices are below.  

Alternate tea choices:  I think there are many alternative tea choices that could be used here. There is Earl grey, English Breakfast, Creme of earl grey, any black tea based blend I think would go great.  A chai mix with dried black tea leaves I think would also be very nice.  Something else that may be interesting to try is to make a tea infused butter, a butter with tea leaves mixed in with it and use that instead of just plain butter.

Notes:  I’m no cook, chef or baker so everything I make is based on the enjoyment of creating something new, cooking, baking and especially tea!  I hope you enjoy the recipes, both making them and the tasting the results!


Classic Shortbread Recipe, Don't sweat the recipe, URL:


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