Photography: Lynden Foss / Styling: Carlene Duffy
These Earl Grey shortbread biscuits from MasterChef finalist Karlie Verkerk pair classic buttery crumble with delicate tea aromatics and fresh citrus. Finely crushed Earl Grey leaves infuse the dough with gentle bergamot perfume, while vanilla keeps the flavour rounded and soft. Baked until just pale gold, the biscuits are tender yet crisp, ideal for sharing. A generous dip in creamy white chocolate adds sweetness and richness, balanced beautifully by a sprinkle of vibrant grapefruit zest. Perfect for afternoon tea and special occasions like Mother’s Day, they’re a refined bake that looks impressive but is surprisingly simple to make, with minimal chilling and straightforward techniques.
For more biscuits, try vanilla shortbread with lemon curd, lemon and fennel seed amaretti or cappuccino biscuits.
Ingredients
Method
Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter, icing sugar and vanilla on medium-low speed until pale and creamy (2–3 minutes).
Reduce speed to low and mix in the flour, tea leaves and salt until just combined.
Turn the dough onto a sheet of baking paper and shape into a log. Wrap tightly and refrigerate for at least 2 hours or overnight.
Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
Slice chilled dough into 5mm rounds and place on the tray. Bake for 13–15 minutes, until lightly golden. Cool on a wire rack.
Meanwhile, melt white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Dip half of each biscuit into the chocolate, then immediately sprinkle with grapefruit zest. Set until firm before serving.
TIP
For best flavour and even distribution in the dough, crush the tea leaves finely using a mortar and pestle or small food processor.
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