Whole Wheat English Breakfast Tea Shortbread {Recipe ReDux}

whole wheat english breakfast tea shortbread www.tasteofdivine.com

When I saw this month’s Recipe ReDux’s theme was “cooking with tea”, I was stumped.  I had never even thought about cooking with tea, much less tried it before.  Tea to me was something to be drank, not eaten.

So I did a little research online and found you can replace water with tea in many recipes, like rice and oatmeal.  I tried it with oatmeal, but didn’t really notice a difference in taste, so then I got the idea of making some sort of tea cookie.  Because tea cookies are paired perfectly for drinking tea, right?

Then came these Whole Wheat English Breakfast Tea Shortbread cookies.  I have made this recipe 4 times over the past week or so.  The hubby and I have been enjoying them every day. This shortbread is pretty darn good, doesn’t have any overly processed ingredients and follows my real food rules!

whole wheat english breakfast tea shortbread www.tasteofdivine.com

I really like King Arthur White Whole Wheat Flour, and use it for most of my baking.  Its still completely whole wheat, but tastes a lot more like regular all-purpose flour.  Its great for people who may not like the taste of regular whole wheat (ahem…the hubby).  I also make Butternut Squash Ravioli and other pastas with it, and it tastes way better than the store-bought whole wheat pasta.  You can’t even tell its whole wheat!

whole wheat english breakfast tea shortbread www.tasteofdivine.com

Oh yeah, if anyone has any allergies or preferences, this recipe is vegan! But if you want to, you can use butter instead of the coconut oil, or honey instead of pure maple syrup. I made it both ways, but actually like how it came out with coconut oil/honey better.

You can also use whatever kind of tea you like.  I tried it with English breakfast tea and with peppermint tea, and both were great!

I got my inspiration from these Earl Grey Shortbread Cookies on the Wholefoods site. I loosely followed that recipe, changing out the powdered sugar, white flour, and butter.

Whole Wheat English Breakfast Tea Shortbread {Recipe ReDux}
Prep time

Cook time

Total time


Easy vegan friendly shortbread with no artificial sweeteners or butter.
Recipe type: Cookie
Serves: 8

  • ½ cup coconut oil (or softened butter)
  • ¼ cup honey or pure maple syrup
  • 2 tablespoons ground tea leaves (or about 6 tea bags)
  • 1 cup white whole wheat flour
  • ½ teaspoon fine sea salt
  • pinch of baking soda

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a large bowl, mix the coconut oil, honey, and ground tea leaves together.
  3. Add the flour, salt, and baking soda. Mix well. Dough will be crumbly. *See Note*
  4. Thoroughly grease a pie pan with coconut oil.
  5. Press dough into pie pan in an even layer.
  6. Bake for about 35 minutes, until outside edges are brown but still soft in the middle.
  7. Use a fork and make perforated slices, outlining them like pie pieces. Allow to cool about 10 minutes, then remove from the pan and let them cool the rest of the way.

If you want to make cookies instead, bake for 20-25 minutes, until the outside edges start to brown. Recipe makes 15 cookies.

*If using solid coconut oil, the dough will be crumbly. If you are in a hot climate and the coconut oil is melted, the dough will not be crumby, but soupy. Just stick it in the fridge to harden up a little and then follow directions as normal.

You should check out some of the Recipe ReDux links below to get some more cooking with tea recipes!

An InLinkz Link-up


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  1. Farah @ The Cooking Jar

    Oh yeah, gimme some earl grey. I’ve heard about something like green tea chicken but never tasted it before. I will give it a go one of these day (too many things I want to try out just now). Good job rising to the challenge, Christine. 🙂

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