Earl Grey Shortbread from The Fairmont Empress

by Suzanne Heron.

½ c sugar

⅓ lb butter

¾ c pastry flour

1 ⅓ c all purpose flour

1 Earl Grey teabag

Steep teabag lightly in a bit of melted butter.

Cream butter and sugar together. Add salt & flour. Press into a baking pan, refrigerate and cut into pieces.

bake @ 350 F until slightly golden.

Chef Kamal Silva, the Fairmont Empress Hotel, Victoria. The Empress Blend of tea is created exclusively for the hotel