Tetley Earl Grey Shortbread with Orange Glaze


250g Butter at room temperature
125 ml Sugar
580 ml Wheat flour, sifted
2 bags Tetley Earl Grey, open bag and use leaves
¼ tsp Salt


250 ml Icing sugar
½ tsp   Orange rind, finely grated
60 ml Orange juice
1 bag TetleyEarl Grey, open bag and use leaves to sprinkle


  • TetleyEarl Grey, open bag and use leaves to sprinkle.
  • Grease a 20 x 20cm baking pan and line with baking paper.
  • Cream the butter well for approximately 3-5 minutes. Gradually add the sugar and beat until light and fluffy for 5 minutes.
  • Gradually mix in the flour, TetleyEarl Grey tea leaves and saltuntil well combined and crumbly.
  • Press the mixture evenly into the prepared baking pan, then prick the top and edges with a fork.
  • Bake for 50-60 minutes or until golden brown.
  • Cool slightly, then cut into bars.
  • Mix glaze ingredients until smooth.
  • Dip half the bars in glaze and place on a foil lined tray to dry.
  • Store in air tight containers.
  • Enjoy with a cup of Tetley Earl Grey tea.

Makes: approx. 40 bars