| 90g |
SCS Salted Butter |
| 130g |
Sunshine Plain Flour |
| 50g |
SIS Fine Grain White Sugar |
| 30g |
SIS Icing Sugar |
| 10g |
Twinings Earl Grey Tea Leaves |
| 1/2 tsp |
Vanilla |
| 1/2 tsp |
Milk |
|
|
| 1. |
Preheat oven to 175°C. |
| 2. |
In a food processor, blitz the tea leaves until pulverized and add in the other dry ingredients. |
| 3. |
Add vanilla, milk, and butter. Pulse together until a dough is formed. |
| 4. |
Form the dough into a log, wrap in plastic wrap and chill until firm for at least 30 minutes. |
| 5. |
When chilled, slice the log into 1/3 inch thick pieces. |
| 6. |
Place on sheet pans that are lined with baking paper; bake until the cookies turn golden brown on the edges, about 12 – 14 minutes. |
|
