Last Updated: January 2, 2026 | Originally Published: December 2020
Two cups of butter for one batch of shortbread? That's when I'd close the recipe tab and go back to scrolling. The guilt wasn't worth it. Then I discovered these Vegan Earl Grey Shortbread Cookies change everything. They deliver that signature buttery, crumbly texture without dairy, come together in 30 minutes, and use ingredients you likely have in your pantry. The fragrant tea leaves do all the heavy lifting.
I used to splurge on expensive shortbread from the coffee shop next to my hair salon. Those chubby little fingers were irresistible. But once I realized how simple plant-based shortbread could be, I never looked back. Now I bake double batches and actually feel good about it.
> In This Post: Everything You'll Need For Perfect Vegan Earl Grey Shortbread
Master this easy plant based shortbread recipe with healthier ingredient swaps, detailed baking tips, and Canadian grocery shopping secrets. Whether you want classic finger shapes or round discs, this earl grey tea cookies recipe adapts to your preference.
Check out this quick story summary of our recipe!
Jump to:
- > In This Post: Everything You'll Need For Perfect Vegan Earl Grey Shortbread
- Why Earl Grey Makes Perfect Shortbread Cookies
- What Is Earl Grey Tea and Why Use It in Baking?
- Canadian Grocery Shopping Guide for Vegan Shortbread
- Ingredients and Health Benefits
- Ingredient Swaps and Substitutions
- Ingredient Measurements (Grams for Precision)
- Instructions - Step-by-Step Cooking Method
- Why This Shortbread Recipe Works: The 3-2-1 Ratio Explained
- Adjusting for Your Oven
- Make-Ahead Strategies That Actually Work
- Storage and Make-Ahead Tips
- Troubleshooting Common Issues
- Seasonal Variations and Flavour Swaps
- Frequently Asked Questions (FAQs)
- What You'll Love About This Recipe
- Other Tasty Desserts & Tea-Infused Treats
- > Recipe Card
- Earl Grey Shortbread Cookies Recipe (Vegan)
Why Earl Grey Makes Perfect Shortbread Cookies
Traditional shortbread calls for pounds of butter. Every time I see those recipes, I calculate how many kilometres I'd need to run. That's when I started experimenting with plant based butter alternatives that actually work.
Earl grey shortbread cookies offer something special. The bergamot oil in Earl Grey tea leaves creates complexity without extra work. You get floral notes, citrus hints, and that unmistakable tea flavour that makes these cookies feel elegant.
The beauty of this recipe? You control the sweetness, the richness, and even the texture. Want them slightly crisp? Bake a bit longer. Prefer them tender? Pull them at 15 minutes exactly.
What Is Earl Grey Tea and Why Use It in Baking?
Earl Grey tea is black tea flavored with bergamot oil extracted from the rind of bergamot oranges. The citrusy, floral aroma makes it one of the world's most recognizable tea blends. Named after Charles Grey, the British Prime Minister in the 1830s, this tea has been an afternoon staple for nearly 200 years.
Why Earl Grey works in baking: The bergamot oil is heat-stable, meaning it doesn't dissipate during baking like some other aromatics. The black tea base provides subtle tannins that balance sweetness, while the bergamot adds complexity without overwhelming other flavors. Unlike brewing tea (which can turn bitter), grinding whole leaves releases just the right amount of flavor for cookies.
Varieties for baking:
- Classic Earl Grey - Pure bergamot, strongest flavor
- Vanilla Earl Grey - Softer, sweeter, perfect for beginners
- Lady Grey - Includes orange and lemon peel, more citrus-forward
- Cream Earl Grey - Contains vanilla and cream flavoring, extra smooth
You'll find Earl Grey at every Canadian grocery store. Twinings, Tetley, and Red Rose all make versions that work beautifully in this recipe.
Canadian Grocery Shopping Guide for Vegan Shortbread
Shopping for vegan shortbread ingredients in Canada is straightforward once you know where to look. I usually buy my plant-based butter at Costco because the quality and price are consistent. Their Becel plant-based tub margarine works beautifully in this recipe.
Where to Find Key Ingredients:
Plant-Based Butter - Costco carries Becel plant-based tub margarine in larger sizes that offer better value than grocery stores. The tub format measures easily and stays soft at room temperature, which is perfect for creaming. For baking-specific needs, Superstore and Save-On-Foods stock Becel plant-based bricks in the refrigerated section. The bricks work slightly better for recipes requiring precise measurements, but the tub version from Costco delivers excellent results and costs less per gram.
Gluten-Free Flour - Bob's Red Mill or Cloud 9 gluten-free all-purpose flour shows up at most Costco locations now. The 4-pack format makes sense for regular bakers. London Drugs and Whole Foods carry single bags.
Earl Grey Tea - Costco's Twinings variety pack includes Earl Grey at a fraction of specialty tea shop prices. For premium versions, try Murchie's (BC-based) or David's Tea for Vancouver Earl Grey or Vanilla Earl Grey varieties.
Maple Syrup - Costco's pure Canadian maple syrup in the large jugs offers the best value. The organic version at Save-On-Foods works well for smaller quantities.
Buying in bulk makes sense when you're meal prepping or batch cooking for your family. These vegan cookies freeze beautifully, so making a double batch saves time during busy weeks.
Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.
Ingredients and Health Benefits
This easy shortbread recipe uses five core ingredients that you probably have in your pantry. Each swap serves a purpose beyond flavour.
Plant-Based Butter - Becel plant-based unsalted butter provides richness without dairy. It's made from plant oils and creates that signature shortbread texture. The unsalted version lets you control sodium levels precisely.
All Purpose Flour or Gluten-Free Flour - Regular flour works perfectly, but Bob's Red Mill gluten-free blend makes these accessible to more people. The gluten-free version needs no other changes to the recipe.
Maple Syrup or Granulated Sugar - Pure Canadian maple syrup adds mineral content and a subtle caramel note. White sugar creates a more neutral sweetness. Both work beautifully.
Vanilla Earl Grey Tea Leaves - The star ingredient. Grinding whole tea leaves releases essential oils and creates tiny flecks throughout the dough. Standard Earl Grey, Vanilla Earl Grey, or even Lady Grey work well.
Pure Vanilla Extract - Optional but recommended. I really enjoy Simply Organic's Pure Vanilla Extract. It amplifies the floral notes in Earl Grey and rounds out the overall flavour.
Sea Salt - A small amount enhances sweetness and balances the tea's slight bitterness. My all-time favourite is Maldon Sea Salt Flakes.
Alternative Tea Options:
- Hojicha tea powder creates nutty, roasted flavour
- Organic matcha green tea powder adds earthy sweetness
- Genmaicha offers toasted rice complexity
You can substitute vanilla paste with seeds for vanilla extract if you want those gorgeous black flecks and more intense vanilla flavour.
Ingredient Swaps and Substitutions
| If You Don't Have | Use This Instead | Notes | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Plant-based butter | Coconut oil (refined) | Slightly crumblier texture, use ½ cup minus 1 tbsp | |||||||||||||||
| Maple syrup | Agave nectar | 1:1 ratio, slightly less caramel flavor | |||||||||||||||
| All-purpose flour | Oat flour | Use 2½ cups (oat flour is lighter), GF automatically | |||||||||||||||
| Earl Grey tea | English Breakfast tea | Less floral, more malty flavor | |||||||||||||||
| Vanilla extract | Almond extract | Use ⅛ teaspoon (stronger flavor) | |||||||||||||||
| Ingredient | Volume | Weight (Grams) |
|---|---|---|
| Plant-based butter | ½ cup | 113g |
| Maple syrup | ⅓ cup | 110g |
| Granulated sugar (if using) | ¾ cup | 150g |
| All-purpose flour | 2¼ cups | 280g |
| Ground Earl Grey | 1½ tbsp | 5g |
Baker's Tip: Weighing ingredients creates more consistent results, especially with flour. Too much flour makes dry, crumbly cookies. Too little makes them spread.
Instructions - Step-by-Step Cooking Method
This homemade shortbread cookies recipe requires patience in just one step: grinding the tea. Everything else moves quickly.
Prep Your Tea
Grind 1 ½ tablespoons of whole Earl Grey tea leaves in a coffee grinder with a spice grinder accessory kit. Pulse until you have a fine powder, similar to cocoa powder consistency. This takes 15-20 seconds. Don't over-grind or the leaves will clump.
Mix the Dough
Preheat your oven to 350°F (175°C). Line a large cookie sheet with pre-cut parchment paper.
Cream the plant-based butter in a large mixing bowl or stand mixer until smooth. This takes about 2 minutes. The butter should look fluffy and pale.
Add the ground tea leaves, vanilla extract, maple syrup or sugar, and sea salt. Blend for another minute until everything combines evenly.
Add flour slowly in three or four intervals. Mix on low speed after each addition. Stop when the dough just comes together. Over-mixing creates tough cookies.
Shape the Cookies
Remove the dough from the mixer. Work it with your hands until it forms a cohesive ball. The dough should press together easily without being sticky. If it's sticky, add 1-2 tablespoons of flour and knead briefly. If it's too dry and cracking, add 1-2 tablespoons of maple syrup.
Roll the dough out to approximately 1 inch thick using a rolling pin. Use a dough cutter to cut the dough into 1" x 3" rectangles. You can also roll ½ inch balls and flatten them into discs if you prefer round vegan shortbread cookies.
Refrigerate the cut shapes for 15 minutes. This step prevents spreading and helps them hold their shape.
Bake to Perfection
Transfer the chilled cookies to your prepared baking sheet, spacing them ½ inch apart. Use a fork to poke 3-4 holes in each cookie. This prevents cracking during baking and creates the classic shortbread look.
Bake for 15-17 minutes until the edges turn light golden brown. Watch carefully at the 14-minute mark. Shortbread goes from perfect to overdone quickly.
Let the cookies rest on the baking sheet for 2 minutes, then transfer to a cooling rack. They'll firm up as they cool. The texture should be slightly crumbly but hold together when you pick them up.
Why This Shortbread Recipe Works: The 3-2-1 Ratio Explained
Traditional shortbread follows a 3-2-1 ratio: 3 parts flour, 2 parts butter, 1 part sugar. This recipe adapts that principle for plant-based baking while maintaining structural integrity.
The Fat Factor - Shortbread gets its "short" crumbly texture from high fat content that coats flour particles and prevents gluten development. Plant-based butter at 80% fat content matches dairy butter exactly, creating identical results. Lower-fat spreads (60-70%) won't work because they contain too much water.
The Chilling Science - Refrigerating shaped cookies firms up the fat molecules, slowing their melting rate in the oven. This prevents spreading and maintains that thick, finger-cookie shape. Skip this step and you'll get flat, greasy cookies.
The Fork Pricks - Those decorative holes aren't just pretty. They allow steam to escape during baking, preventing the cookies from puffing up and cracking. Professional bakers call this "docking."
Adjusting for Your Oven
- Standard Ovens - Bake at 350°F (175°C) for 15-17 minutes on the middle rack.
- Convection Ovens - Reduce temperature to 325°F (165°C) and check at 12 minutes. Convection bakes faster and can dry out shortbread.
- If Your Oven Runs Hot - Invest in an oven thermometer (under $10 at Canadian Tire). Many ovens run 25-50°F hotter than the dial indicates. If cookies brown in under 12 minutes, reduce temperature by 25°F.
- If Your Oven Runs Cool - Increase baking time by 2-3 minutes rather than raising temperature, which can burn the bottoms before the centers cook through.
- Dark Baking Sheets - Dark pans absorb more heat and brown bottoms faster. Reduce temperature by 25°F or line with double parchment.
Make-Ahead Strategies That Actually Work
- Sunday Prep Method - Grind your tea and measure dry ingredients into a jar. When ready to bake, just cream butter and sweetener, dump in dry mix, shape, and bake. Saves 10 minutes.
- Freezer Dough Logs - Shape dough into 2-inch diameter logs, wrap tightly, freeze for up to 3 months. Slice frozen dough into ½-inch rounds, bake directly from frozen (add 3 minutes to baking time). Fresh cookies in 20 minutes anytime.
- Pre-Portion and Freeze - Shape all cookies, freeze on parchment-lined trays until solid, transfer to freezer bags. Bake straight from frozen when unexpected guests arrive.
- Batch Baking Days - Make 3-4 batches in one afternoon. Baked cookies freeze perfectly for up to 3 months. Thaw at room temperature for 20 minutes.
Storage and Make-Ahead Tips
Room Temperature Storage - These earl grey cookies stay fresh in an airtight container for up to one week at room temperature. Place parchment paper between layers to prevent sticking.
Freezer Storage - Baked cookies freeze beautifully for up to three months. Wrap them individually in plastic wrap, then store in a freezer-safe container. Thaw at room temperature for 30 minutes before serving.
Freezing Unbaked Dough - Shape the dough into logs, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to three months. Slice frozen dough into rounds and bake directly from frozen, adding 2-3 minutes to the baking time.
Make-Ahead Tips - Mix the dry ingredients (flour, ground tea, salt) up to one week ahead. Store in an airtight container. When ready to bake, cream the butter and sweetener, then add the dry mixture. This cuts your active time in half.
Double the recipe easily. These cookies make wonderful gifts and holiday cookie boxes. Stack them in decorative tins with parchment paper between layers.
Troubleshooting Common Issues
- Problem: Cookies spread too much during baking
- Solution: Your dough was too warm. Always refrigerate shaped cookies for 15 minutes before baking. Also check that your plant-based butter was at room temperature, not melted.
- Problem: Cookies taste too bitter
- Solution: You used too much tea or ground it too fine. Stick to 1 ½ tablespoons and aim for a powder, not a paste. Earl Grey's bergamot oil can taste bitter in excess.
- Problem: Cookies are too crumbly and fall apart
- Solution: You didn't use enough liquid or over-baked them. Add an extra tablespoon of maple syrup next time. Pull cookies from the oven as soon as edges turn golden.
- Problem: Dough won't come together
- Solution: Add water or maple syrup one teaspoon at a time while kneading. The dough should feel like Play-Doh, soft but not sticky.
- Problem: Cookies are too hard
- Solution: You over-baked them or used too much flour. Check your oven temperature with an oven thermometer. Many ovens run hot.
Seasonal Variations and Flavour Swaps
Winter Spice Version - Add ½ teaspoon ground cardamom and ¼ teaspoon ground ginger to the dough. Replace regular Earl Grey with chai-spiced tea leaves. These taste incredible with hot chocolate.
Lemon Lavender - Substitute lavender Earl Grey for regular. Add 1 teaspoon lemon zest to the dough. The floral notes intensify beautifully.
Chocolate Orange - Use bergamot-free black tea, add 2 tablespoons cocoa powder, and 1 teaspoon orange zest. Dip cooled cookies halfway in melted dark chocolate.
Maple Pecan - Add ½ cup finely chopped pecans to the dough. Increase maple syrup to ½ cup and reduce flour by 2 tablespoons. Toast pecans first for deeper flavour.
Matcha White Chocolate - Replace Earl Grey with matcha powder. Drizzle cooled cookies with melted white chocolate. The green colour looks stunning for spring gatherings.
These variations work with the same base recipe. Don't change the ratio of butter to flour, just swap the flavouring elements.
Quick poll: Which variation are you most excited to try? Lemon lavender? Chocolate orange? Or keeping it classic with Earl Grey? Let me know in the comments!
Frequently Asked Questions (FAQs)
You've got questions about making these vegan earl grey shortbread cookies. Here are the answers that'll help you bake with confidence and troubleshoot any issues before they happen.
Yes, unsalted dairy butter works perfectly. The texture will be slightly richer and the flavour more traditional. Use the same measurements.
Grinding releases the most flavour and creates better texture throughout. Pre-ground tea often includes stems and doesn't blend as smoothly. A coffee grinder makes this quick and easy.
This recipe is naturally nut-free. Just check that your plant-based butter doesn't contain almond milk if you have severe allergies.
Look for light golden edges. The centers should still look slightly pale. They firm up dramatically as they cool. Better to slightly under-bake than over-bake.
Coconut oil works but changes the texture. Use refined coconut oil to avoid coconut flavour. The cookies will be slightly crumblier and less rich.
Chilling firms up the fat, which prevents excessive spreading. It also allows the flour to hydrate fully, creating better texture. Don't skip this step
Absolutely. Kids love shaping the dough and poking holes with forks. Just handle the oven and the tea grinding yourself.
They taste like earl grey. The bergamot flavour is present but not overwhelming. It's aromatic and slightly floral, not like drinking tea.
What You'll Love About This Recipe
This easy vegan shortbread proves that plant-based baking doesn't mean compromising on texture or flavour. You get that signature buttery crumb, the aromatic tea infusion, and the satisfaction of serving something you made from scratch.
The recipe scales beautifully. Make one batch for afternoon tea or triple it for holiday gifting. The dough freezes perfectly, so you can have fresh-baked cookies ready in 20 minutes any time.
Pair these with our Earl Grey Hot Chocolate for the ultimate cozy afternoon. The flavours complement each other perfectly. I love snacking on these shortbread cookies with a nice hot cup of Earl Grey Hot Chocolate by the fireplace!
Other Tasty Desserts & Tea-Infused Treats
When the craving for elegant, plant-based desserts strikes, these tea-infused and vegan baking recipes deliver sophisticated flavours without dairy or refined ingredients. These accessible desserts feature aromatic teas, natural sweeteners, and wholesome ingredients that satisfy your sweet tooth while keeping things lighter than traditional baked goods. Build your afternoon tea spread or dessert repertoire with these simple recipes that masterfully balance indulgence, flavour, and plant-based goodness.
Earl Grey Hot Chocolate - a cozy warming drink that infuses rich hot chocolate with bergamot-scented Earl Grey tea for the perfect companion to these shortbread cookies on cold afternoons.
Hojicha Oat Milk Nice Cream (No Churn, Egg Free, Dairy Free) - a velvety roasted green tea ice cream that requires no churning and delivers deep, nutty flavour through Japanese hojicha powder and creamy oat milk.
Vegan Okonomiyaki Cauliflower Bites - while not dessert, these savoury plant-based bites make perfect afternoon snacks alongside tea and cookies for a complete spread.
Super Alkaline Kale Salad - balance your sweet treats with this nutrient-dense salad that provides alkalizing minerals and digestive support to complement richer baked goods.
Anti-Inflammatory Vegan Soup - a healing plant-based soup that offers comfort and nourishment when you need something warming and restorative alongside lighter desserts.
Air Fryer Salt and Pepper Tofu - crispy, protein-rich tofu bites that round out your plant-based menu when serving these cookies to guests who want savoury options too.
No Mayo Apple Vinegar Coleslaw - a refreshing, tangy side that cleanses the palate between sweet bites and adds crunch to your afternoon tea spread.
Earl Grey shortbread cookies represent the beautiful simplicity of plant-based baking done right. Each buttery bite connects you to the tradition of afternoon tea while proving that vegan desserts can deliver the same satisfaction as their dairy-based counterparts. The aromatic tea leaves transform humble ingredients into something special, perfect for sharing with loved ones or enjoying solo with a good book.
Share your experience and any adaptations you've made in the comments below. For more easy weeknight dinner recipes and health tips, subscribe to our newsletter and never miss a post!
I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.
> Recipe Card
PrintEarl Grey Shortbread Cookies Recipe (Vegan)
These fragrant Vegan Plant-Based Earl Grey Shortbread Cookies deliver buttery texture without dairy. Ready in 30 minutes with gluten-free and refined sugar-free options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Dessert
- Diet: Vegan
Ingredients
- ½ C plant-based butter, softened (I use Becel Plant-Based Unsalted)
- ⅓ C maple syrup (or ¾ C granulated sugar)
- 2 ¼ C all purpose flour (or Bob's Red Mill gluten-free flour)
- 1 ½ tbsp Vanilla Earl Grey tea leaves, finely ground
- ¼ tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
- Grind Vanilla Earl Grey tea leaves in coffee grinder until finely powdered.
- Preheat oven to 350°F (175°C).
- Line large cookie sheet with parchment paper.
- Cream plant-based butter in large mixing bowl until fluffy.
- Add ground tea, vanilla extract, maple syrup, and sea salt. Blend well.
- Add flour slowly in 3-4 intervals until just combined.
- Knead dough by hand until it forms a smooth ball.
- Roll dough to 1 inch thickness. Cut into 1" x 3" rectangles.
- Refrigerate 15 minutes to firm up.
- Transfer to prepared baking sheet, spacing ½ inch apart.
- Poke holes with fork in each cookie.
- Bake 15-17 minutes until edges turn light golden. Watch closely at 14 minutes.
- Cool on rack for 10 minutes before serving.
Equipment
Bob's Red Mill gluten-free all purpose baking flour
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organic matcha green tea powder
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Buy Now → Notes
- If dough is sticky, add 1-2 tablespoon flour
- If dough is dry, add 1-2 tablespoon maple syrup
- Divide dough in half for easier rolling
- Cut into ½ inch discs for round shortbread
- Store up to 1 week in airtight container
- Double recipe for holiday batches
Nutrition
- Serving Size: 10 cookies
- Calories: 542
- Sugar: 16.7 g
- Sodium: 153.5 mg
- Fat: 23.7 g
- Carbohydrates: 71.9 g
- Protein: 7.5 g
- Cholesterol: 61 mg
PIN the above image to your Dessert Recipe Board to bookmark this page! We are so excited to share our recipes with you!
MORE VEGAN RECIPES:
- Super Alkaline Kale Salad
- Double-Steamed Snow Pear with Fritllaria Bulb Recipe 川貝燉雪梨
- Hawthorn Goji Berry Tea 山楂杞子茶
- Air Fryer Salt and Pepper Tofu
- Vegan Okonomiyaki Cauliflower Bites
- Anti-Inflammatory Vegan
- Hojicha Oat Milk Nice Cream (No Churn, Egg Free, Dairy Free)
- No Mayo Apple Vinegar Coleslaw
Laura says
Looks delicious. Can they be frozen, or do they get too hard?
Choclette says
I've made matcha shortbread many a time, but never Earl Grey. What a wonderful idea. Love the chunkiness of these too.
Nancy says
OHHH matcha shortbread sounds really lovely too ! I will need to try this!
Chloe says
Such a lovely way to elegantly flavour a classic biscuit!
Nancy says
Enjoy this recipe! 🙂
Carmel says
Hi! These are amazing.
I was just curious about the nutrional information. It says serving size is 20 cookies for only 100 calories, is that a mistake?
Nancy says
Thanks Cindy for pointing that out! It was definitely a typo!
Janice says
These look delightful and original, perfect with a cup of tea.
Nancy says
enjoy your me time with treats!
Rebecca - Glutarama says
I love shortbread and the fact you've used Earl Grey in these is genius. I also love the shapes you've created too.
Nancy says
thanks Rebecca!! tea infused gives it a wonderful subtle elegant flavour!
Swathi says
Vegan plant based earl grey shortbread cookies looks perfect treat.
Nancy says
Thanks Swathi! So happy to hear that you love it!
Brianna May says
These are so tasty!
Nancy says
It's perfect for an afternoon treat with some tea!
Andréa Janssen says
What a great idea, Earl Grey shortbread. Can't wait to try them.
Nancy says
Thanks Andrea! So happy to hear that! You will love it!
Helen at the lazy gastronome says
I love shortbread. This is a delicious plant based version!
Nancy says
Thanks Helen! So happy to hear that you love it!
kushigalu says
Totally in love with these shortbread cookies. Look fantastic. Thanks for sharing.
Nancy says
enjoy this easy and delicious shortbread recipe!
Dannii says
How lovely are these! They would be perfect for an afternoon tea.
Nancy says
absolutely! what's your go to tea?
Tara says
These shortbread cookies are such a treat! A very lovely sweet snack to lift the day.
Nancy says
enjoy this easy and delicious shortbread recipe!
MacKenzie says
These are beautiful and the flavor is fabulous.
Nancy says
enjoy this easy and delicious shortbread recipe!
Ana says
Such lovely cookies! These are perfect to make with tea.
Nancy says
enjoy your afternoon tea break!
Natalie says
Beautiful cookies. I'm going to bake them this weekend. They sound perfect for afternoons with cup of tea. Love it!
Nancy says
Thanks so much Natalie!
Anna says
What a great idea to make Earl Grey Tea flavored shortbreads. It's also cool how quickly you can prepare them. This recipe is a keeper !
Nancy says
Enjoy your afternoon tea break!
Katie says
These shortbread cookies are incredible! I am truly obsessed!
Nancy says
thanks Katie for your support!
Emily says
I loved these buttery Vegan Plant-Based Earl Grey Shortbread Cookies! They have such a delicious flavor that goes perfectly with tea!
Nancy says
Have a lovely afternoon tea!
Anaiah says
These earl grey shortbread cookies turned out so beautiful and tasted amazing. Love the flavor combo!
Nancy says
thanks Anaiah! You're the sweetest!
Choclette says
Love Earl Grey biscuits and these look delicious. Now I really want some shortbread and I'm trying for a healthy January. Earl Grey works well in cake too.
Nancy says
everything in moderation for a well balanced new year!
Tavo says
DE-LI-CIOUS. I loved this recipe! Early grey and shortbread play together so well on this recipe! I will make this over and over again! Thank you!
Nancy says
Thanks !! We experimented with a few different teas and it all worked out !
Natalie says
I love Earl Gray. This looks so delicious.
Nancy says
Thanks Natalie! It's subtly aromatic!
Joshua says
These shortbread cookies sound wonderful! My wife loves earl grey so I will be making these for her.
Nancy says
I'm sure she will think you're a King!
Shilpa says
These shortbread cookies looks and sounds delicious. They’ll be perfect with my tea. Thanks for sharing this recipe.
Nancy says
it's a great treat with your fav tea!
Kaitlin says
They had just the perfect amount of earl gray! Thank you
Terri says
I love Earl Grey, especially infused into cookies! And these are sooo easy!
Nancy says
simple wins!
Sharon says
I love both shortbread AND earl grey so this is a win-win recipe for me!! I wonder if almond flour would work?
Nancy says
i haven't tried with almond flour. I wonder too! I think with almond flour on baking is required.
Colleen says
I'm a big fan of Earl Grey, so I know I'm going to love these cookies. Happy New Year!
Nancy says
perfect with a cup of tea in the afternoon!
Sadia Malik says
These look super easy and delicious, love that you have given the tip on how to make it gluten free.
Nancy says
I'm glad the GF option comes in handy!
Julia says
Love the flavours of this cookie. Perfect with a cup of tea!
Nancy says
Thanks Julia!! It's delightful with tea or coffee!
Vijitha says
Wow! These cookies are packed with lovely flavors - Earl Grey is one of my fav teas! Perfect cookies for throughout the year, I say!
Nancy says
I'd say you are absolutely right Vigitha!
Loreto and Nicoletta Nardelli says
Loving the flavors and the look of these earl grey shortbread cookies so much! Thanks for the suggestions, I think the genmaitcha green tea ones would be lovely, too!
Nancy says
Thanks Loreto! I'm really loving these tea infused flavours!
Vanessa says
These cookies are perfect for a tea lover like me!! Thanks for the recipe!
Nancy says
You're welcome Vanessa! Maybe try this with your favourite tea?
Amy Gatto says
What a great idea. Will add to my holiday baking tray to giveaway to family and friends.
Nancy says
Love Christmas Holiday cookie boxes!!