Lemon Tea Shortbread Cookies

Lemon Tea Shortbread Cookies

Are you a dunker? I’ve always dunked my cookies. I like my Oreos dunked in milk and my cookies dunked in tea or coffee, I’m not picky. I do not however like to drink the last sip that has all the crumbs at the bottom, now that’s just gross!

Lemon Tea Shortbread Cookies

My sister and I went to a very eccentric tea room in Brighton a few years ago. It’s definitely one of those places that you have to see because I don’t think my words will accurately describe it! It’s stuffed to the brim with tea pots each covered with a crazy cosy, the menu all has royal names and the tea room is covered by CCTV so the host can enforce the afternoon tea “rules”. Breaking the rules will get you a telling off by microphone in front of the whole tea room. One of the rules is no dunking biscuits!

I used these lovely lemon tea bags from Whittard. Luckily I made these cookies right after the package arrived because I managed to drink all the tea in the span of about three weeks. Lemon and black tea are one of my favorite tea combinations followed by lemon honey.

Lemon Tea Shortbread Cookies

Yield: 36 cookies

Lemon Tea Shortbread Cookies


2 cups plain flour

2 Whittard's black lemon tea bags

1 cup icing sugar

1/2 tsp salt

1/2 cup craisins


  1. Preheat the oven to 350 F/180 C and line a baking tray with parchment paper.
  2. In the large bowl of an electric mixer beat the butter until pale and fluffy. Add in the icing sugar and dried contents of the tea bags. Sift in the flour and salt and beat until combined. Stir in the cranberries.
  3. Roll the dough into two logs around 12 inches long. Wrap in cling film. Freeze for 30 minutes until firm. Slice 1/3 inch thick and bake for 17-20 minutes until golden brown.

adapted from Dixie Crystal Sugar. I received a box of lemon tea bags from Whittard to bake with. If you’re interested in tea products for baking check out my caramel coffee baked donuts.

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