Ingredients
Scale
- 1 cup (125g) all-purpose flour
- ½ cup (115g) unsalted butter, cold & cubed
- ½ cup (100g) powdered sugar
- 1 tbsp Earl Grey tea leaves, finely ground
- 1 tsp bergamot zest (or ½ tsp dried zest)
- ¼ tsp salt
- 1–2 tbsp whole milk, as needed
- Optional glaze: ½ cup powdered sugar + 1–2 tsp Earl Grey tea infused warm milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a food processor, pulse flour, powdered sugar, ground Earl Grey leaves, bergamot zest, and salt until blended.
- Add cold butter and pulse until mixture resembles coarse crumbs.
- Add milk 1 tsp at a time until dough just comes together—do not overprocess.
- Roll dough into 12 small discs (~1.5” wide), place on tray, and freeze 10 minutes.
- Bake 14–16 minutes until golden at edges and set in center.
- Cool completely, then drizzle with optional glaze made from powdered sugar and cooled Earl Grey tea infusion.
Notes
- Grind the tea leaves finely in a spice grinder for maximum flavor without grit.
- Storage: Keep in airtight container for up to 5 days, or freeze for up to 1 month.
- For a stronger tea flavor, steep 2 tea bags in 2 tbsp hot milk, then cool & use in glaze.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 65 Kcal
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 11mg
