Ingredients:

  • 225g unsalted butter, European style
  • 3 tablespoons Earl Grey tea leaves, finely ground
  • 120g powdered sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 300g all-purpose flour
  • 0.5 teaspoon kosher salt
  • 1 tablespoon lemon zest, freshly grated
  • 120g powdered sugar (for glaze)
  • 3 tablespoons fresh lemon juice
  • 1 pinch fine tea dust (for garnish)

Instructions:

  1. Grind the tea. Pulse the 3 tablespoons of tea leaves in a spice grinder until they look like fine black pepper. Note: If you see large stems, sift them out.
  2. Cream the butter. Place the 225g butter and 120g powdered sugar in your mixer. Beat on medium high for 3 minutes until pale and fluffy.
  3. Infuse the aromatics. Add the tea dust, 1 tsp vanilla bean paste, and 1 tbsp lemon zest. Mix for another minute until the aroma fills the air.
  4. Incorporate dry ingredients. Turn the mixer to low and add the 300g flour and 0.5 tsp salt. Mix until just combined. Do not overwork it.
  5. Shape the logs. Divide the dough in half. Roll each into a cylinder about 5cm in diameter.
  6. Chill the dough. Wrap the logs tightly in plastic wrap. Refrigerate for at least 1 hour until firm to the touch.
  7. Preheat and prep. Set your oven to 180°C (350°F). Line two baking sheets with parchment paper.
  8. Slice and bake. Slice the logs into 1cm thick rounds. Place them 2cm apart on the sheets.
  9. Bake the cookies. Bake for 12 minutes until the edges are barely golden.
  10. Cool and glaze. Let them cool completely. Whisk the 120g sugar and 3 tbsp lemon juice, then dip the tops of the cookies. Sprinkle with a tiny bit of tea dust.