Ingredients:

3 tsp French Earl Grey tea
110g caster sugar
Finely grated zest of 1 lemon
175g unsalted butter, softened
1 tsp vanilla bean paste
200g plain flour
100g semolina
Pinch of fine sea salt

Icing:

1 egg white
240g pure icing sugar
1 tsp lemon juice

Method:

Grind the French Earl Grey tea until fine. In a stand mixer with a paddle attachment, mix the tea with caster sugar and lemon zest for 1 minute until fragrant. Add butter and vanilla, then beat until light and fluffy.

In a separate bowl, combine flour, semolina and salt. Add to the butter mixture and mix gently until a dough forms. Roll between two sheets of baking paper to about 5mm thick, then refrigerate for 1 hour.

Preheat oven to 140°C fan-forced and line two baking trays. Cut dough into simple house shapes, re-rolling offcuts as needed. Place on trays and bake for 22–28 minutes, or until lightly golden. Cool completely.

For the icing, whisk egg white until frothy, then mix in icing sugar and lemon juice until smooth. Pipe outlines and details onto cooled biscuits and allow to set. Store in an airtight container for up to 2 weeks.

Makes 25–30 biscuits