Lemon Earl Grey cookies

These are lovely crumbly cookies with fragrant flavours of Earl Grey tea and lemon.

Ingredients

8oz butter, softened

5oz caster sugar, plus extra for coating

4 Earl Grey tea bags

1 egg yolk, lightly beaten

1 tsp lemon extract

10oz plain flour

Pinch of salt

Method 

1. Cream the butter and sugar until pale and fluffy.
2. Empty the contents of the tea bags into the mixture, add the egg yolk and lemon extract and beat until well mixed.
3. Sift in the flour and salt and beat until a smooth dough is formed.
4. Shape the dough into a log and coat with the extra sugar. 
5. Wrap in clingfilm and refrigerate for an hour. 
6. Pre-heat the oven to 190°C and line two baking sheets with baking paper.
7. Remove the dough log from the fridge and use a sharp serrated knife to cut into ¼ inch slices.  Place these on the baking sheets, leaving space between them to spread (probably about 6 per sheet).
8. Bake for 10 mins until pale golden.
9. Leave to cool on the baking sheets from 5 – 10 minutes, then transfer to a wire rack to cool completely.