Pick-a-Tea Shortbread Pick-a-Tea Shortbread

Author: Canadian Living

Earl Grey Shortbread

  • Portion size 64 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



In large bowl, beat together butter, sugar, Earl Grey tea leaves and orange rind until light; stir in flour, cornstarch and salt. Knead to make smooth dough.

Between lightly floured waxed paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2- x 1-inch (5 x 2.5 cm) leaf-shaped cutter, cut out shapes, rerolling scraps. Place on waxed paper–lined baking sheet. Press knife down centre of each leaf to make vein. Chill until firm, about 30 minutes.

Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 325°F (160°C) oven until firm and golden, about 16 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 9 mg
  • Protein trace
  • Calories 34.0
  • Total fat 2 g
  • Potassium 5 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 3.0
  • Vitamin A 2.0
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Baking & Desserts

Pick-a-Tea Shortbread