Crisp and buttery shortbread cookies, with a hint of earl grey flavor.
Cream butter and icing sugar until pale and fluffy.
Add in all-purpose flour and salt.
Crushed earl grey tea with pestle and mortar until fine and add into flour mixture. Do not overmix.
Roll the dough to ½ cm thick on flur surface.
Using round cookies cutter, cut the cookies and place onto prepared baking tray.
Baked in preheated oven at 180°C for 15 minutes.