A hot cup of tea is one of the best things to relax with.
Especially when it’s cold outside, this is a perfect way of warming up while snuggling into a cozy blanket on the couch.
However, you can also use various teas in your cooking and baking as well.
These little crunchy cookies will provide you with a new flavor experience, because my teakettle-biscuits are infused with a nice and subtle Earl Grey bergamot flavor.
Maybe you’re familiar with this flavor because of the hugely popular tea. But did you know you’ve probably detected this aroma in other places, without even being aware of it? It’s frequently used as a top note of fresh and tangy fragrances, like eau de Cologne perfumes.
Bergamot belongs to the citrus family, however, it is not consumed as a fruit. Rather, it is mainly grown for its vibrant and fresh scent. Its oil is used to flavor Earl Grey, as well as Lady Grey tea.
While Earl Grey is made of black (and originally only Chinese) tea varieties, lemon and orange zests are added to the Lady Grey variety.
If possible, try to buy high-quality tea that is flavored with natural bergamot instead of artificial flavorings.
This traditional variety might be a bit more expensive, but I think the real authentic flavor is definitely worth the purchase. And be sure to maintain the flavor and aroma of this high-quality tea by properly storing it in the right containers!
You will see that these buttery shortbread treats are really awesome with the added fresh aroma of black tea. I’m sure they will quickly become one of your teatime favorites.
Another added bonus is that these do not include any eggs! For more egg-free recipes, take a look at our article that provides tips and recipes for baking without eggs.
Looking for more inspirational cookie recipes? If so, get all of our best cookie ideas now! Try even more of our fun shortbread options:
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.