With just five ingredients, this simple Earl Grey shortbread features sweet citrus flavour with a hint of black tea. Just right for an afternoon treat!
Add the flour and tea to a blender and blend until the tea is very finely ground and well combined. Alternatively, grind the tea in a coffee or spice grinder and then mix with the flour.
In a large bowl, beat the butter on high speed to cream, 4-5 minutes. It should be fluffy and lighter in colour.
Add the vanilla and mix to combine.
Beat in the sugar, starting on low speed and increasing to medium until all of the sugar has been incorporated.
Mix the flour and tea mixture in, beating on low speed until combined. The dough will look crumbly.
Turn the dough out onto a work surface and use your hands to shape into a rough ball. Divide into two equal pieces.
Shape each half into logs about 7 inches (18 cm) long. Wrap in bees wax wrap (or plastic wrap) and chill in the refrigerator for at least 4 hours, or overnight.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Take the dough out of the refrigerator. Remove the bees wax wrap and slice each log into ¼-inch (.5 cm) thick cookies and place 1-inch (2 cm) apart on prepared baking sheets.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Cool for 5 minutes on the baking sheets before removing to cool fully on wire racks. Top with a simple icing sugar glaze if desired.