Cookies:

1. Preheat the oven to 160°C/320°F. Line a baking tray with parchment paper.

2. Grind the tea with a mortar and pestle. Mix the flour with the ground tea and salt, in a large bowl. Set aside.

3. In a separate bowl, cream the butter and sugar together. Stir the majority of the flour mixture into the butter-sugar mixture until smooth.

4. Now, knead the remaining flour mixture into the dough. (Add more flour if needed)

5. Wrap dough with cling film and let rest in the fridge for 15 minutes (optional step, if you don't think your dough needs it, skip to step 6)

6. Place the chilled dough on parchment paper, lightly dust it with flour and roll it out with a rolling pin until is 5 mm thick (1/4 inch).

7. Cut the dough into your preferred shape. (To make a teabag, slice the dough into even rectangles and cut the top corners at an angle, use a straw to make a hole toward the top)

8. Place on a baking tray and bake for about 15-20 minutes. They should not become too dark and stay mostly light on top.

Decor:

1. If you feel like going the extra mile, and have cut your shortbread to resemble teabags, cut out "tea label" rectangles a little over 1 inch long.

2. Fold the papers in half and cut off the corners of the folded side.

3. If you want, you can decorate the “tea labels” with the name of the tea used.

4. Thread a string through the hole at the top of the cookie.

4. Glue the ends of the string between your folded tea label.

5. Enjoy the fruits of your labor.