Earl Grey butter cookies with honey and vanilla

Earl Grey butter cookies made from spelt flour, butter and ground black tea with bergamot, sweetened with honey and vanilla. Family-friendly snacks to go with tea, 175 kcal per serving (3 cookies).

At a glance

• Serves 12
• Prep time: 35 min
• Cooking time: 24 min
• Total time: 59 min
• Calories: 175 kcal per serving
• Protein: 3 g
• Fat: 10 g
• Carbs: 17 g

Ingredients

• 220g spelt flour
• 140g butter
• 70g honey
• 1 egg yolk
• 2 tsp Earl Grey tea
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · pestle and mortar

1. Grind the tea leaves finely using a pestle and mortar or a spice grinder. Scrape the seeds out of the vanilla pod.
2. Knead the spelt flour, tea, vanilla seeds and salt with the cold butter in pieces, the honey and the egg yolk into a smooth dough and chill it for 30 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Shape 36 balls, place them on two baking trays lined with baking paper and flatten them with a fork.
4. Bake the cookies one tray at a time at 175 °C for 10 to 12 minutes each, until the edges are golden.
5. Leave them to cool on a wire rack.

Good to know

Earl Grey tastes of bergamot, a citrus fruit. In a butter dough it makes a delicate, floral cookie that goes well with a cup of tea. The fork presses in the pattern at the same time.

Swaps

Earl Grey → rooibos (caffeine-free). Honey → maple syrup. Spelt flour → plain flour. Vanilla pod → 1 tsp vanilla extract.

Cooking tips

Use loose tea or the contents of teabags, which is already fine. Coarse leaves would otherwise stay hard in the cookie.

Storage

Keeps for 2 to 3 weeks in a cookie tin.

Allergens

Contains gluten (spelt), milk (butter) and egg; no nuts. The tea contains a little caffeine. Not suitable for children under 1 year because of the honey.