British · serves 2
Earl Grey Tea Cookies
Tea leaves ground into the sugar. Slice-and-bake from a log in the fridge.
Ingredients
- 110g granulated sugar
- 70g icing sugar
- 1/4 tsp salt
- 2 tbsp Earl Grey tea leaves
- 280g plain flour
- 170g butter
- 2 tsp vanilla extract
- 1 tbsp milk
- Muscovado sugar for coating
Method
- Pulse both sugars, salt and tea leaves to a powder. Grinding the leaves is what spreads the flavour through.
- Flour pulsed in, then butter, vanilla and milk until a dough forms.
- Knead 5 minutes, halve, and roll each into a 30cm log.
- Wrap and chill 30 minutes.
- Roll the logs in muscovado sugar to coat the outside.
- Slice 1cm thick, onto trays 5cm apart.
- 190°C for 10 minutes. The dough keeps a week in the fridge, so bake what you need.