Earl Grey Tea Cookies (奶茶香酥饼干)

20160410_143216 Upd

Sharing below is the recipe I adopted from 爱丝特の烘培记录 for my trial.


  1. 3 earl grey teabags
  2. 2 tbsp milk
  3. 140g unsalted butter, at room temperature
  4. 80g caster sugar
  5. 1/2 tsp salt
  6. 240g low protein flour
  7. 1/2 tsp baking soda


  1. Soak 3 earl grey tea leaves in the milk for 30 min.
  2. In the meantime, mix 140g unsalted butter and salt together, mix well.
  3. Pour milk mixture into the butter mixture.
  4. Using a mixer, whisk the mixture into a creamy paste.
  5. Sift 240g low protein flour and 1/2 tsp baking soda into the creamy paste. Fold in using a spatula.
  6. Wrap the dough in cling wrap and leave it in the fridge for 30 min to relax the dough.
  7. After 30 min, roll out the dough and use a cookie cutter to cut into different shape or you can just divide the dough equally into 20g ball and flatten it to about 5cm in size.
  8. Put the cookies into preheated oven at 160ºC for 15 min (on second try, I adjusted the timing to 13 min).
  9. Leave the cookies in the oven for another 10 min after switching of the oven.


  1.  The heat from each oven can differ slightly, please adjust the baking timing accordingly so that your cookies will not get burned.