155 grams softened butter
125 grams soft brown sugar
2 tablespoons Earl Grey Supreme tea leaves
60 grams milk chocolate finely chopped
1 egg beaten
2 cups plain flour
Pre-heat the oven to 180 degrees Celsius. Line baking trays with baking paper.
Cream the butter and sugar until light and fluffy. Beat in the tea leaves, chocolate and egg.
Fold in the flour to make a soft dough and shape into a cylinder about 25 cms long. Wrap tightly in cling wrap and chill in the refrigerator for around one hour or until firm.
Cut the dough into 5 mm thick slices and arrange on the baking trays. Bake for 10 – 15 minutes or until golden. Cool on a cake rack.
Enjoy with your cup of tea.