These adorable Teabag Shortbreads aren’t just delicious, they’re a total show-stopper! Buttery, crumbly, and melt-in-your-mouth, they’re cut into teabag shapes and dipped in chocolate for a playful twist.
Perfect for afternoon tea, edible gifts, or party treats, they look fancy but are surprisingly easy to make. Pair them with your favourite cuppa and you’ve got the ultimate tea-time delight.
Cute, buttery shortbread biscuits shaped like teabags—perfect for parties or edible gifts.
Teabag Shortbread Biscuits
Course: DessertCuisine: AustralianDifficulty: Moderate
Servings
30
servingsPrep time
25
minutesCooking time
12
minutesCalories
130
kcalTotal time
37
minutes
Cook Mode
Keep the screen of your device on
Ingredients
250 g unsalted butter, softened
125 g icing sugar
1 tsp vanilla extract
375 g plain flour
200 g dark chocolate, melted (for dipping)
30 food-grade string tags (optional, for decoration)
Directions
- Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
- In a large bowl, cream butter and icing sugar until pale and fluffy.
- Stir in vanilla extract.
- Gradually add flour and mix until dough forms.
- Roll out dough between two sheets of baking paper to approx. 5mm thickness.
- Cut into teabag shapes using a knife or template. Use a straw to make a small hole at the top.
- Place on prepared trays and chill in fridge for 10 minutes.
- Bake for 10–12 minutes or until edges are just starting to turn golden.
- Cool completely on trays.
- Dip base of each biscuit in melted chocolate, let excess drip off.
- Place on baking paper to set. Thread string tags through hole if using.
Notes
- Store in airtight container for up to 1 week.
- Can be frozen (unbaked) for up to 1 month.
- Use white or milk chocolate instead of dark if preferred.
- Make ahead for edible Christmas gifts or party favours.
- If dough is sticky, refrigerate for 15 minutes before rolling.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…