For a twist on an old favourite try making this simple tea infused shortbread recipe. It's delicate notes are a real pleasure with a cup of tea. Prepared well, they will melt in your mouth.

Earl Grey Shortbread Recipe

2 cups of all purpose flour
2 tablespoons of high quality, fresh Earl Grey Tea
1/2 teaspoon of salt
2 cups of unsalted butter at room temperature
1 tablespoon blood orange zest
1/2 cup of icing sugar

Preheat Oven to 350 F, or 325 F with convection.
Grind the tea in a food processor until fine but not a dust.
Whisk the tea, flour and salt together in a small bowl then set aside.
Whip softened butter and sugar with an electric mixer until pale and fluffy for about 3 minutes. You can really go to town here. (Or cream by hand, it's possible but tiring.) Add orange zest at the end. I used blood orange but you could use a regular orange. Wash it well.
Slowly sprinkly in the flour mixture until just combined. It may still be a little crumbly.
Divide dough up into two portions and press mixture together into balls. Wrap in plastic wrap and let sit for 1 hour to rest. You can rest it in the fridge if you like, but I find it's too crumbly when it's allowed to get that cold.
Rolling out from the centre, roll the shortbread out to around 1/4 thick and cut with cookie cutters. Note: Too thick and it'll be hard to eat. Too thin and it'll be painfully dry. You may need to make a few batches to find the thickness that works best in your oven.
Space atleast 1 inch apart on cookie sheet lined with silpat or parchment (not wax paper).
Bake until edges turn a pale brown - around 10 minutes but it depend on your oven and thickness of your cookie. Let cook for 2 minutes on the rack before moving to cool on wire cookie rack.

Above: I dipped the cut raw cookies into sugar mixed with vanilla sugar for a little more flavour, crunch and oh la la sparkle. Shortbread doesn't really need it but I'm never one to do things in half measures.

Alternatively you can also just dip the cooled cookie into melted chocolate like I did these acorns.