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Chef Jess' Shortbread

Chef Jess' Shortbread


Earl Grey Tea Shortbread Cookies

Yield: approx 32 cookies


1 cup cold, unsalted butter, cut into 1/2” cubes

½ cup sugar

1/2 teaspoon salt

280 grams flour

1 tablespoon Earl Grey Tea



  1. In small bowl, combine flour with salt and tea. Set aside.

  2. In stand mixer bowl, combine butter and sugar. Using paddle attachment, mix on low speed until butter combines with sugar, but is still slightly grainy, about 1-2 minutes.

  3. Add flour mixture and mix on low speed until dough has just come together, about 3 minutes. Scrap down sides of bowl often and don't over mix.

  4. On a piece of parchment paper (about 12”x15”), tip out dough onto paper. Gather dough together and form into a 15” log, about 2” in diameter.

  5. Place log in centre of the parchment. Fold bottom edge of paper over dough to meet top edge.

  6. While holding bottom sheet of parchment (top edge), place a ruler tightly against the upper edge of cookie log and pull down towards yourself, keeping the ruler's edge on the counter. Repeat a few times until log is perfectly round.

  7. Wrap log in parchment, twisting ends, and place in freezer on a flat surface for one hour.

  8. Remove cookie dough from freezer and allow to sit for 5-10 minutes until slightly softened. Unroll parchment and with a sharp knife, cut log into approximately 32 slices of equal thickness. (¼” thick)

  9. Place on parchment-lined baking sheets about 1” apart and bake in a preheated 300°F oven for about 30-35 minutes or until the cookies are firm and slightly golden brown on edges. Remove cookies to cooling rack and allow to cool.


  • Dough can be prepared and frozen for up to one month. Wrap parchment log well in plastic wrap.

  • If you don't have a scale to measure the flour, use 2 ¼ cups of flour. Measure flour by lightly spooning flour into measuring cup until heaping. Level flour with back of knife. Do not tap the measuring cup full of flour.

  • Instead of tea, try 1 tablespoon Herbes de Provence, 2 teaspoons crushed pink peppercorns, or 1 tablespoon lemon or orange zest.


Recipe adapted from Fine Cooking

For Chef Jess' savoury Roasted Garlic & Rosemary version, click here.