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.