A citrusy, lightly sweet union between Earl Grey and lemon.
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Inspired by a daily afternoon tea aboard the Queen Mary 2 from Brooklyn to Southampton, England at the end of the year, I couldn’t wait to arrive home and bake David Robertson’s tea-based lemon delights.
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Earl Grey Lemon Cookies
The tea’s signature flavour is bergamot oil, extracted from the rind of a bergamot orange. Combined with lemon, it’s a citrusy, lightly sweet union.
2 1/2 cups (625 ml) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
1 cup (250 mL) butter
1 1/4 cups (310 mL) sugar
1 tsp (5 mL) vanilla
3 egg yolks
1 heaping tbsp (15 mL) Earl Grey tea leaves
Coarse sugar, for coating
1/2 cup (125 mL) fresh lemon juice, strained
1/2 cup + 2 tsp (135 mL) icing sugar
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In large bowl, combine flour, baking soda and baking powder. In separate bowl, cream butter, sugar and vanilla and egg yolks. Add dry ingredients to creamed mixture and mix until a ball of dough forms. (Do not overmix.)
In stand mixer fitted with a paddle attachment, combine small portions of dough and tea leaves and pulse until tea leaves are evenly distributed. Add more dough and keep pulsing. Repeat until all dough and tea leaves are used. (Do not overmix.)
Scoop out 1/4-cup dough balls and pat into a four-inch rung cutter. Roll in coarse sugar. Place on prepared baking sheet and bake for 10 minutes or until edges begin to brown. Meanwhile, in a small bowl, combine lemon juice and and icing sugar. Brush lemon mixture on top of hot cookies to form a glaze. Set aside till cool.
Makes 8 to 10 cookies.