Soften the butter and add the sugar to it. Cream together until it turns pale and fluffy.
Add the beaten egg a little at a time while mixing well.
Sift the cake flour and combine with the almond flour and Earl Grey tea. Add this to the bowl and make the dough. Wrap the dough in kitchen parchment paper, etc., form the shape, and chill in the refrigerator for at least an hour.
Slice about 5 mm thick. Bake in a 170 °C oven for about 16 minutes. Adjust the baking time depending on how the cookies are baking.
Story Behind this Recipe
This recipe makes just enough cookies to eat in one sitting, not too many. To make as gifts you may want to double the portions.
The cookies spread out a bit when baked, so put them on the baking sheet with some room in between them. If you don't have any almond flour, use 85 g of cake flour. The cookies are easier to cut if you chill the dough in the freezer for a bit. You can also make cut-out cookies with this dough!