Gluten-Free Earl Grey Shortbread Cookies


EG-CookiesWhat better way to combine tea and biscuits than to put tea in the biscuit? These Earl Grey shortbread cookies are buttery and bright, highlighting one of the all-time classics of the tea world. And they’re gluten free, too!

Enjoy them on their own or—naturally—at tea time with a cup of the Earl’s finest.


  • 1-1/3 cup rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 Earl Grey tea bags
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350˚ Line a baking sheet with parchment paper.
  2. Mix rice flour, baking powder and salt in a medium-sized bowl.
  3. Cut tops off tea bags and pour into bowl; stir to combine.
  4. In a large mixing bowl, cream butter and sugar until fluffy. Add egg yolks and vanilla, beating until combined. Gradually fold in the dry ingredients, mixing well until a soft dough forms.
  5. Roll tablespoon-sized balls of dough between your palms and lightly press onto lined baking sheet.
  6. Bake 10-12 minutes or until edges begin to brown.
  7. Allow to cool on tray for a few minutes before removing to a wire rack to cool completely.

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About Author

Carrie Keplinger is a writer and editor who lives in south-eastern Pennsylvania and drinks excessive amounts of tea. A self-identified beverage snob, she will stop at nothing in the hunt for the perfect cuppa. She enjoys blending her own chai and herbal concoctions, and is currently wondering how hard it would be to grow camellia sinensis on the East Coast.

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