Tea-Infused Shortbread Recipe

Tea-Infused ShortbreadTea-Infused Shortbread
20x20cm square tin
Cook Time

Christmas is coming, and this means more shortbread.

Whether it is a gift for a loved one, an addition to the dessert table or a cheeky late-night snack, this delicious biscuit melts in your mouth and reminds many people of the festive season.

This flavoursome tea speckled shortbread uses the classic measurements for shortbread: 3 parts flour, 2 parts butter and 1 part sugar.

This shortbread recipe infuses Yorkshire Tea and was created by Australian recipe developer and blogger, Not Quite Nigella.


Tea-Infused Shortbread
Tea-Infused Shortbread


  • 240g plain all-purpose flour
  • 3 Yorkshire Tea Gold tea bags
  • 70g icing sugar
  • 150g salted butter
  • Pinch of salt


1. Preheat the oven to 160 C and line a 20x20cm square tin with parchment on the base and sides. Place the flour, tea bag contents, icing sugar and salt in a large food processor and process until tea leaves are well dispersed.

2. Add the butter and pulse to combine. If it is too dry add a tablespoon or 2 of milk.

3. Press into the parchment lined tin and score deep lines into the dough.

4. Prick with a fork and bake for 40 minutes until pale golden. Cool for 5 minutes and then remove from the tin. Cut into fingers with a sharp knife.

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