Earl Grey Shortbread Teabags

Today we bring to you a brilliant Earl Grey Shortbread Teabags recipe from the equally brilliant Ellie's Kitchen. Ellie is very talented baker and her blog is crammed with a whole range of recipes, from hand painted sugar cookies to homemade strawberry jam, you're bound to find a recipe you love on this blog. 

It would come as no surprise to you that here at British Bakeware we're huge lovers of tea, so we're extremely excited to share this recipe with you. These earl grey flavoured shortbread biscuits are really simple to bake and they take no time at all to make! They're the perfect teatime treat for tea lovers!

This fantastic recipe and image is from Ellie's Kitchen and we highly recommend you take a look at her blog if you're looking for some inspiration on your next bake!


  • 200g Unslated Butter, softened
  • 100g Caster Sugar
  • 300g Self Raising Flour
  • Drop of Vanilla Extract
  • Tea from 3 Earl Grey Teabags
  • 50g Dark or Milk Chocolate


Step 1 - Preheat your oven to 160ºC

Step 2 - then cream the butter and sugar together - you can either do this by hand or if you have an electric mixer, you can use that. The mixture should look pale and smooth.

Step 3 - Once you're happy with the mixture, add the vanilla and tea.

Step 4 - Start gently working in the flour. To avoid overworking the mix, it's best to do it by hand.

Step 5 - Form the into a ball but don't worry if it doesn't together straight away, you just have to be patient.

Step 6 - Lightly flour a flat surface and roll out the dough. Make sure it's about 5mm thick.

Step 7 - Cut the dough into teabag shapes. You may want to use a template to cut around.

Step 8 - Stamp out a hole at the top of each teabag. 

Step 9 - Leave to chill in the fridge the fride for 15 mins before baking until the biscuits turn golden brown. This will take around 15 minutes.

Step 10 - Leave the biscuits to cool for a few minutes on the baking tray, once the're cooked before you transfer them to a wire rack to cool fully.

Step 11 - Once cooled, dip the bottom half of each biscuit in melted chocolate and leave to set on baking paper. 

Step 12 - To finish, thread string through each biscuit and add labels.

For the full the recipe, visit Ellie's blog here.


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Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!

If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.

The original recipe can be found on the Martha Stewart website


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan 
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup low-fat buttermilk 
  • 1 cup fresh strawberries, hulled and finely chopped 
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened


Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.


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If the glimmer of UK sunshine is making you impatient for your summer holiday, here’s a recipe that will give you a taste of that Aegean bliss.                                                            

Sourced from a lady who was taught how to make this classic dish first-hand by a Greek friend, this sweet and nutty recipe is a truly authentic take on the popular pastry dish. Luckily it’s not too difficult to make either, so you’ll be sitting back and relaxing with a piping hot pastry on your plate before you know it! 


For the baklava 

  • 250g (9 oz) butter, melted
  • 500g (1 1/4 lb) chopped walnuts (you can use a combination of almonds if you wish
  • 1 teaspoon ground cinnamon
  • 1 packet filo pastry


For the sauce 

  • 200g (7 oz) caster sugar
  • 250ml (9 fl oz) water
  • 8 tablespoons Greek honey
  • 1 large piece of lemon peel



Step 1 - Preheat your oven to 180°C/Gas mark 4, before greasing the sides and bottom of a large baking tray.

Step 2 - Pour the nuts and cinnamon into a bowl and mix together thoroughly, before setting aside for later.

Step 3 - Unroll your package of filo pastry, then cut the whole stack to fit the size of your tray. You should cover your unused pastry with a wet towel as you prepare the dish, to keep it from drying out.

Step 4 - Place two sheets of the filo onto the tray, before buttering the top layer. You should then repeat this step until you have 8 sheets layers on top of each other. Sprinkle 2-3 table spoons of the nut-cinnamon mixture on top, then top with 2 sheets of filo, butter and nuts, continuing to layer as you go along. Once you get to the top, this should also be 6-8 sheets deep, like the base.

Step 5 - Take a sharp kitchen knife, and begin to cut your baklava into segments. You can choose to cut them into diamond or square shapes, working from the top to the bottom of the dish. Once this is done, pop them into the pre-heated over and bake for around 50 minutes until the pastry is crispy and golden in colour.

Step 6 - Whilst your baklava is baking, prepare the sauce. Begin by boiling the caster sugar and water until all of the sugar is dissolved, before adding the honey and lemon peel. Simmer on a low heat for 15 to 20 minutes, then remove the saucepan and allow it to cool. Once the sauce has cooled fully, you can remove the lemon peel.

Step 7 - Remove the baklava from the oven, and immediately pour over the cooled sauce. Eat when the entire dish has cooled, then store uncovered to prevent your pastry from going soggy. 

Source: All Recipes

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