Ingredients
180g butter, at room temperature
60g icing sugar
180g flour
5g earl grey tea powder
60g cornflour
pinch of salt
Preparation
In a food processor (or Thermomix), cream the butter and icing sugar. Add the flour, tea, cornflour and salt. Pulse/process until the dough comes together, stopping occasionally to scrape the mixture down. Wrap the dough in cling film and chill for 15 minutes.
To bake, preheat the oven to 175′C. Line two or three baking sheets with greaseproof paper. Roll heaped teaspoonfuls of dough into balls and arrange them on the baking sheets, leaving about 1.5 inches of space between each ball to allow for spreading. Indent the tops with a fork. Bake the cookies for 15 minutes or until lightly golden brown. Allow to cool completely before sandwiching them with frosting (I used lemon buttercream here).
