Earl Grey Tea Cookies

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Earl Grey Tea Cookies

     Ingredients:
     150g Butter, softened
     100g Icing sugar
     1 Egg yolk
     60g Ground almond
     200g Plain flour
     50g Fresh milk
     2 Earl grey tea bag

• Method:
• Heat up fresh milk (not boiled and off heat), add Earl Grey tea leaves in it. Cover and leave to cool then run Earl Grey tea through a sieve and set aside (keep the tea leaves).
• Beat butter and icing sugar till light and fluffy. Add in egg yolk and mix well.
• Slowly add in Earl Grey tea and mix till combined (add one to two tablespoon of plain into it if batter is too wet).
• Add in the remaining tea leaves and mix well.
• Mix plain flour and ground almond together and pour into the batter in two batches and mix well to a soft dough with a rubber spatula.
• Put soft dough into a plastic bag, press flat and place soft dough in refrigerator for 30 minutes or freezer for 10 minutes.
• Take out dough from refrigerator and knead it to a soft dough again (do not over knead) and fill into piping bag fitted with a star tip half full. Pipe out cookies onto the prepared trays (you can use cookie press if you prefer).
• Bake at preheated oven 180C for about 13-15 minutes until the cookies are lightly golden.
• Leave cookies to cool on wire rack and store them in an airtight container.