Put tea in a plastic zip-lock bag and roll it with rolling pin.
2 tsp Earl Grey tea
Sift flour with icing sugar in a bowl. Add crushed tea and combine together dry ingredients.
175 g plain flour, 40 g icing sugar
Melt the butter and add it to the flour. Add egg yolk and form the dough.
100 g butter, 1 egg yolk
Shape the dough into disc, wrap and chill for 20 minutes in the fridge.
Flour work surface, roll out the dough to about 5 mm/ 0.2 inch thick, cut round shapes.
Bake cookies 10 minutes until golden. Leave to cool.
Video
Notes
We don’t like to use much sugar in my recipes, but if you are person, who adds sugar to your tea, you will likely add more sugar to this recipe. These are perfect to add a glaze on top or melted white chocolate! You can refrigerate this Earl Grey cookie dough for a couple days before baking.Store the cookies in a closed container and they will last for a month.