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Gluten-Free Earl Grey Shortbread: A Delicate Tea-Time Treat

There’s something timeless about the ritual of tea—especially when paired with a buttery, melt-in-your-mouth cookie that feels just as calming as your favorite cup. This Gluten-Free Earl Grey Shortbread brings a whisper of British charm to your kitchen with each fragrant, bergamot-kissed bite.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill 30 minutes
Course: Dessert
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 ¾ cups gluten-free flour I use Bob’s Red Mill 1:1
  • ¼ cup cornstarch
  • ½ cup granulated sugar
  • ½ cup confectioners’ sugar
  • 2 tablespoons Earl Grey tea leaves from about 5 tea bags
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • 1 cup salted cold butter cut into small pieces

Method
 

  1. Preheat oven to 375°F
  2. In a large bowl, mix the gluten-free flour, cornstarch, both sugars, tea leaves, and salt.
  3. Add vanilla, water, and cold butter. Mix by hand or with a stand mixer until the dough comes together—it should be soft and slightly crumbly, but hold when pressed.
  4. Divide the dough in half. Roll each half into a log about 12 inches long, wrap tightly in plastic wrap, and chill for at least 30 minutes.
  5. Once chilled, slice into ⅓-inch rounds. Place cookies 1–2 inches apart on a greased or parchment-lined baking sheet.
  6. Bake for 12 minutes, or until the edges are just turning golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.