Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1/3 cup (110g) honey
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tbsp (6g) Earl Grey tea leaves, finely ground
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest

Instructions:

  1. Heat the butter in a small saucepan over low heat until melted. Remove from heat and stir in the finely ground Earl Grey tea. Let it sit for 3 minutes to infuse, then whisk in the honey until smooth.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt. Pour the tea-butter mixture into the dry ingredients and fold gently with a spatula until a soft dough forms.
  3. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing 2 inches apart. Flatten slightly with the palm of your hand and bake for 10 minutes or until edges are golden.
  4. Whisk together powdered sugar, lemon juice, and zest. Allow cookies to cool for 5 minutes, then drizzle the glaze across the top and let set for 10 minutes before serving.