Discover the perfect Tea-Infused Shortbread Recipe—rich, buttery, and delicately flavoured with tea. This easy shortbread recipe is ideal for afternoon tea or as a homemade gift. Learn how to make tea-infused shortbread with our step-by-step guide for a crumbly, melt-in-your-mouth treat!
This delicate, buttery shortbread is infused with the rich, malty notes of Yorkshire Tea Gold, creating a beautifully aromatic biscuit perfect for pairing with your favourite brew. The tea leaves add a subtle depth of flavour, complementing the shortbread’s crumbly texture. Serve these as an elegant afternoon treat or as a unique homemade gift.
Why You’ll Love This Tea-Infused Shortbread Recipe
If you’re a fan of tea and buttery biscuits, this Tea-Infused Shortbread Recipe is the perfect treat for you! Here’s why:
- Unique Flavour – The infusion of tea ( I used Yorkshire Tea Gold adds a subtle depth, balancing the buttery richness with malty, aromatic notes.
- Perfect for Tea Lovers – These shortbread biscuits are made to be enjoyed with your favourite cup of tea, making afternoon tea even more special.
- Simple & Elegant – With just a handful of ingredients, this recipe is easy to make yet delivers an indulgent, melt-in-your-mouth experience.
- Versatile & Customisable – Experiment with different tea varieties such as Earl Grey, chai, or herbal blends to create your own signature shortbread.
- Great for Gifting – Packaged in a charming tin or wrapped in parchment paper, these biscuits make a thoughtful homemade gift for tea enthusiasts.
Let me know how your tea-infused shortbread turns out, or share your photos in the comments below!
A Scottish Treat
Shortbread has its origins in medieval Scotland, where early versions were made from leftover bread dough that was dried out in ovens to create a hard, biscuit-like treat. Over time, the yeast in the dough was replaced with butter, resulting in the rich, crumbly texture we associate with shortbread today.
By the 16th century, shortbread had become a delicacy enjoyed by the Scottish nobility, with Mary, Queen of Scots being particularly fond of a version flavoured with caraway seeds. Traditionally, shortbread was served on special occasions, such as Hogmanay (Scottish New Year), Christmas, and weddings, symbolising good luck and prosperity.
The classic three-ingredient formula—flour, butter, and sugar—remains largely unchanged, though regional variations and modern twists, such as tea-infused or chocolate-dipped shortbread, have expanded its appeal. Despite these innovations, shortbread continues to be a beloved symbol of Scottish heritage, best enjoyed with a warm cup of tea or whisky.
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Buttery Tea-Infused Shortbread
This tender, buttery shortbread is infused with the bold, malty essence of Yorkshire Tea Gold, delivering a beautifully fragrant biscuit that pairs perfectly with a warm cup of tea. The finely ground tea leaves enhance the depth of flavour, balancing the shortbread’s delicate crumble. Enjoy these as a refined afternoon indulgence or a thoughtful homemade gift.
Ingredients
- 200g plain (all-purpose) flour
- 40g rice flour (for texture)
- 3 Yorkshire Tea Gold tea bags (contents only)
- 70g icing sugar
- 150g salted butter, cold and cubed
- Pinch of salt
- 1–2 tbsp milk (if needed)
Instructions
- Prepare the tin & oven – Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Line a 20x20cmsquare baking tin with parchment paper, ensuring it covers both the base and sides for easy removal.
- Infuse the flour with tea – In a food processor, blend the plain flour, rice flour, tea leaves, icing sugar, and salt until the tea is finely distributed.
- Incorporate the butter – Add the cold, cubed butter and pulse until the mixture resembles fine breadcrumbs. If the dough appears too dry, add 1–2 tablespoons of milk, one at a time, until it just starts to come together.
- Shape and score – Press the dough firmly and evenly into the prepared tin. Using a sharp knife, score deep lines into the dough to create even shortbread fingers. Then, gently prick the surface with a fork for a classic shortbread pattern.
- Bake to perfection – Bake for 35–40minutes, or until the edges are light golden but the centre remains pale. Avoid overbaking to retain a tender texture.
- Cool &cut – Let the shortbread cool in the tin for 5 minutes, then carefully lift it out using the parchment. While still warm, cut along the scored lines with a sharp knife forclean, even pieces.
- Serve &store – Allow to cool completely on a wire rack. Store in an airtight container for up to one week.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 74mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Tips for the Best Tea-Infused Shortbread
- Use high-quality tea – Yorkshire Tea Gold has a robust, malty character, but you can experiment with Earl Grey, chai, or herbal blends for different flavour profiles.
- Make it extra indulgent – Dip one end of each shortbread piece in melted white or dark chocolate and let it set before serving.
Serve, Store & Freeze
Serving – Enjoy these fragrant, melt-in-your-mouth tea-infused shortbread fingers with a freshly brewed cuppa!
Storing – Keep in an airtight container at room temperature for up to one week.
Freezing – To freeze, wrap the shortbread tightly in plastic wrap or place in an airtight container. It will keep for up to three months. To enjoy, thaw at room temperature before serving.
Enjoy these fragrant, melt-in-your-mouth tea-infused shortbread fingers with a freshly brewed cuppa! ☕✨
Did you make this recipe? Leave a comment below and rate it! Tag me on Instagram @eatdrinkandbekerry with your creations!
