Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 2½ cups (315g) all-purpose flour
- 2 tbsp Earl Grey tea leaves, finely ground
- 1 tsp freshly grated orange zest
- ¼ cup (30g) candied orange peel, finely chopped
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg yolk and vanilla.
- In a separate bowl, whisk flour with ground Earl Grey tea leaves and orange zest. Gradually add to butter mixture, mixing until just combined.
- Stir in chopped candied orange peel.
- Transfer dough to prepared pan and press evenly. Bake for 22–25 minutes, or until edges are pale golden and centers are set.
- Let cool completely in pan on a wire rack. Lift out using parchment overhang and cut into 16 squares.
- Dust generously with powdered sugar before serving.
Notes
- For stronger tea flavor, steep 2 Earl Grey tea bags in 2 tbsp hot milk for 5 minutes, cool, and add to dough (reduce flour by 1 tbsp).
- Store in an airtight container up to 5 days or freeze up to 2 months.
- Pair with aLondon Fog latte for full Holmesian immersion: steep 1 Earl Grey tea bag in 1 cup hot milk, add 1 tsp vanilla, 1 tbsp sugar, and a splash of vanilla syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 110 Kcal
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
