Orange Blossom Oolong Shortbread

Orange Blossom Oolong Shortbread

Last week on the Great British Bake Off it was Biscuit week, and Earl Grey seemed to be the flavour du jour.  I love my teas, but I’ve never really been a fan of Earl Grey.  I liked the idea of a tea based shortbread and came up with the idea of using Orange Blossom Oolong while rifling through my vast tea collection.  The fresher the loose leaf tea you use the better, and my Orange Blossom Oolong came from the fabulous Anteaques on South Clerk Street.

Orange Blossom Oolong Shortbread (Makes approx. 25 pieces)


280g Plain Flour
220g Unsalted Butter, Room Temperature
105g Icing Sugar
2 tbsp. Loose Leaf Orange Blossom Oolong Tea
1/2 tsp. Salt
1/2 tsp. Orange Water
1/4 tsp. Vanilla Essence


  • In a food processor add the Flour, Icing Sugar, Tea and Salt and whizz until finely mixed and the tea is distributed well
  • Next add in the Butter, Orange Water and Vanilla Essence and blitz again until a dough is formed
  • Tip the dough out onto a surface and form it into a sausage shape about 4 cm wide
  • Wrap tightly in cling film and chill in the fridge for about 30 mins
  • Preheat your oven to 190C / 170C / Gas Mark 5
  • Line two baking trays with parchment
  • Remove the dough from the fridge, unwrap the cling film and slice into roughly 1cm wide pieces
  • Arrange the pieces onto the baking tray, making sure there is about 3cms between each piece as they will spread in the oven
  • Bake in the oven for around 10 – 12 minutes or until the edges start to brown
  • Remove from the oven and allow to cool on the trays for about 5 mins before placing on a rack to cool fully

If you want to make an Earl Grey version, replace the type of tea and do not add the Orange Water.  You could also look to using Rose Tea and adding a drop of Rosewater for a more floral biscuit.