Yield: 30 pieces
Preparation time: 20 minutes + 1 hour chilling time
Cooking time: 15 minutes
Main Ingredient: tea and pistachios
115 gm butter, softened
40 gm. icing/confectioners sugar
150 gm. plain/all-purpose flour
1 tbsp finely ground good-quality Earl Grey tea leaves
½ tsp salt
1 tsp lemon zest (optional)
1 tsp vanilla
1/2 cup pistachios, chopped (you can substitute nuts of choice or omit completely for a plainer but still flavorsome cookie)
In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
Add the flour, vanilla, ground tea leaves,salt and zest and combine
Blend in pistachios until just combined.
Wrap the dough in plastic wrap and chill for at least one hour.
Preheat the oven to 180°C fan bake. Line 2 baking sheets with baking paper.
Lightly flour a surface and roll out the dough to a ½ cm thickness. Using a cookie cutter of your choice, cut out as many cookies as possible.
Place on the baking sheets approximately 3 cm apart.
Bake for approximately 15 minutes until the bottoms are just golden.
Let the cookies cool and firm on the baking sheet for about 10 minutes before transferring to a cooling rack.
Store in a cool, dry place in an airtight container for up to a week.