Recipe developer and food stylist Tanya Eng channels a foggy London day with these tea-infused treats.

Nothing reminds us of England more than a hot cup of steeped tea on a blustery winters day. Except, perhaps, if that cuppa is enjoyed with a melt-in-your-mouth cookie delicately laced with the distinctive bergamot orange flavour of Earl Grey. Embodying all that’s cozy and comforting, such a soothing ritual has an irresistible appeal. Whether you’re enjoying your tea and cookies in a bustling Piccadilly shop on a rainy afternoon or sitting by the fire in your own home, the custom is a timeless classic that will never go out of style.

How to make Earl Grey meltaways

Ingredients
Makes about 30 cookies

• 1¾ cups all-purpose flour
• 2 tbsp loose Earl Grey tea
• ¼ tsp salt
• 1 cup slivered almonds
• 1 cup unsalted butter, softened
• ½ cup icing sugar + more for coating and dusting

Directions

1 Preheat the oven to 350°F. In a blender, process the flour, tea and salt to a fine powder; add the almonds and pulse twice until the mixture resembles a coarse meal; set aside.

2 In a stand mixer using the paddle attachment, beat the butter and icing sugar on medium until light and fluffy. Reduce the speed to low and gradually add the flour mixture until fully incorporated, scraping down the sides of the bowl between additions.

3 Transfer the dough onto parchment paper and roll into a 1½" diameter log. Wrap in parchment paper and chill for about 30 minutes, until the dough is firm.

4 Slice the dough into ½"-thick slices and arrange 1" apart on a baking sheet.

5 Bake the cookies for 10 to 15 minutes, until the bottoms are lightly golden. Let cool for 2 minutes before tossing the cookies, a few at a time, in a bowl of icing sugar to coat. Dust with the additional icing sugar before serving.