Ingredients
Scale
- 2 cups (250g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- 2 tbsp powdered sugar
- 1 tbsp loose-leaf Earl Grey tea (or 1 tea bag, steeped and strained)
- 1 tsp vanilla extract
- ¼ tsp salt
- powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Combine flour, granulated sugar, powdered sugar, and salt in a food processor. Pulse 5–6 times.
- Add cold butter and pulse until mixture resembles coarse crumbs with pea-sized pieces.
- Add vanilla and strained Earl Grey tea ( cooled), pulse just until dough comes together.
- Turn dough onto a lightly floured surface, gently knead into a ball, then roll into a 10×6 inch rectangle, ¼ inch thick.
- Cut into 2×1 inch rectangles. Place on prepared baking sheet.
- Bake 18–22 minutes, until pale golden and firm to touch.
- Cool completely on wire rack, then dust generously with powdered sugar.
Notes
- Use loose-leaf Earl Grey for stronger tea flavor; steep 3–4 minutes and cool before using.
- Do not overmix the dough—it should remain tender and crumbly.
- For stronger bergamot notes, add ¼ tsp bergamot oil or extra zest from one bergamot orange.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tea cake
- Calories: 102 Kcal
- Sugar: 7g
- Sodium: 32mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 13mg
