Summary

Ingredients

• 250 g butter, soft (room temperature)
• 100 g suar
• 1 teaspoon salt
• 3 sachets tea (Earl Gray) or open tea
• 280 g flour
• 4 tablespoon water, boiling
• 4 tablespoon sugar, possibly mixed brown and white

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Instructions

1. Mix the butter, 100 g sugar and salt until frothy. Brew a very strong Earl Gray with 4 tablespoons of boiling water and 1 tea bag, leave to steep for 5 minutes. Add the 4 tablespoons of tea to the butter-sugar mixture and stir. Add the flour and knead everything. Wrap the dough in foil and chill for about 40 minutes.
2. Mix 4 tablespoons of sugar (1/2 brown and 1/2 white sugar also tastes delicious) and the contents of 2 tea bags or 2 tablespoons of open tea leaves. Sprinkle on the work surface. Shape the dough into two rolls, roll in the sugar-tea mixture and chill for another hour.
3. Preheat the oven to 180 ° C, cut the dough rolls into 6 mm thick slices and place them on a baking sheet lined with baking paper. Bake for about 15 minutes. The cookies are still soft after the specified baking time, but then become wonderfully crispy when they cool down on a wire rack.