Perfect Earl Grey Shortbread

This is my go-to recipe for shortbread which I arrived at after working with about three different shortbread recipes..

Ingredients: 1 cup all-purpose flour 1/4 cup  rice flour     1/4 cup sugar plus extra to sprinkle on top

 2- 2 1/2 Tablespoons (0.4 oz) Earl Grey Tea, Earl Grey Creme Tea, Lavender Earl Grey or Chocolate Monkey Tea
 3/4 cup (1 1/4 stick) butter, cut into pieces   

Instructions: Preheat oven to 325 degrees.    Combine flour, rice flour, sugar, and tea in food processor bowl with knife blade attachment; pulse a few times until the tea mixes in evenly.  (Our Earl Greys have big leaves so I like to grind them up some in the mortar and pestle before adding them to the flour mixture.) Then add the butter pieces and process 20 to 30 seconds. (To mix by hand. Combine dry ingredients, then cut butter with with a pastry blender or rub butter in with fingers until no large pieces remain.)  Particles should resemble coarse crumbs. Firmly and evenly press mixture into an 8 or 9 inch round pan  Then, I greased the cookie sheet just to ensure that the pieces would come out smoothly.  Using the tines of a fork, make impressions around the edge of the dough, then prick surface evenly. Bake at 325 for 35-40 minutes or until pale brown in color. While still warm, cut with a sharp knife into wedges and if desired, sprinkle the surface lightly with a teaspoon of sugar.

Leave in the pan to cool, then lift from pan and store in airtight container. Made 8

NOTE: Still makes an acceptable cookie even if it is over processed during mixing, but not quite as flaky.