, , ,


Hi there,

A few months back I bought some lemon and earl grey shortbread from Waitrose as a treat. Now I had no expectations, but I loved them so much that I vowed I would have a go at making my own at some point in the future. That point came last weekend and all was going to plan until I realised that I couldn’t find the earl grey teabags!

dsc_0154 dsc_0156 dsc_0158

So with no plans to leave the house or buy any more ingredients I had to find an alternative… And I have to admit that I was thrilled with how these biscuits turned out. I ended up using one of my peach and cherry rooibos teabags along with some lemon zest and I couldn’t believe how fruity these biscuits tasted.


I also decided to take a gamble on using coconut sugar instead of caster sugar to see what happened and the only difference I could tell was the colour of the biscuits, as they came out a lovely caramel colour, which was a slight shame as it would have been nice to see the contrast of the leaves against the pale biscuit. Having never baked with coconut sugar before I didn’t know what to expect, but to be honest I couldn’t tell any difference in terms of taste and texture. However, if the coconut sugar makes this a healthier biscuit then I’m all for it.


I definitely plan to make these biscuits again so I can see what they taste like when using earl grey leaves, but next time I’ll stick with the caster sugar so you can see the leaves better. This is a great little recipe, which doesn’t require too many ingredients. These biscuits are perfect with a nice cup of tea and I also like the fact that you can switch up the ingredients to come up with lots of different flavour combinations.


  • 100g unsalted butter, softened
  • Lemon zest
  • 2 tsp tea leaves (earl grey or fruit)
  • 175g plain flour
  • 50g caster sugar (or coconut sugar)


  1. Beat the butter, tea leaves and lemon zest together.
  2. Add the sugar and beat until light and fluffy.
  3. Mix in the flour with a wooden spoon before using your hands to bring the mixture together until it resembles a soft dough. This might take a while as it can be a bit dry with so much flour.
  4. Roll the dough into a roll measuring 18cm long, 4cm wide and leave in the fridge for a couple of hours to firm up.
  5. Preheat the oven to 160°C. Cover a baking tray with parchment. Slice the dough into 5mm slices and bake until golden brown for 10-15 minutes.
  6. Leave to cool.

Suz x

Recipe taken from Paul Hollywood’s Pies and Puds book under lavender biscuits.