Earl Grey Tea Cookies


by: Anncoo

These cookies are so crispy, fragrant and delicious that tastes sooo good and its did not last long in our house. Going to bake another batch next week as Chinese New Year is exactly two weeks from now.


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serves: 4-5

150 g Butter, softened

100 g Icing sugar

1 Egg yolk

60 g Ground almond

200 g Plain flour

50 g Fresh milk

2 bag Earl grey tea

Nutrition Facts
Earl Grey Tea Cookies

Servings Per Recipe: 4

Amount per Serving

Calories: 657

  • Total Fat: 39.9 g
  •     Saturated Fat: 20.5 g
  •     Trans Fat: 1.2 g
  • Cholesterol: 128 mg
  • Sodium: 280.4 mg
  • Total Carbs: 67.5 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 25.8 g
  • Protein: 9.7 g

how is this calculated?

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1.  Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then run Earl Grey tea through a sieve and set aside (keep the tea leaves).

2.  Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.

3.  Slowly add in Earl Grey tea and mix till combined (add one to two tablespoon of plain into it if batter is too wet).

4.  Add in the remaining tea leaves and mix well.

5.  Mix plain flour and ground almond together and pour into the batter in two batches and mix well to a soft dough with a rubber spatula.

6.  Put soft dough into a plastic bag, press flat and place soft dough in refrigerator for 30 minutes or freezer for 10 minutes.

7.  Take out dough from refrigerator and knead it to a soft dough again (do not over knead) and fill into piping bag fitted with a star tip half full. Pipe out cookies onto the prepared trays (you can use cookie press if you prefer).

8.  Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden.

9.  Leave cookies to cool on wire rack and store them in an airtight container.

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