Makes about 20 cookies
1.5 cup (about 220g) cold butter
2 packets of a good Earl Grey tea
¾ cup brown sugar
1 cup whole wheat flour
1.5 cups almond flour
1 tsp baking soda
Pre-heat oven to 175 Celsius (350 Fahrenheit) Chop butter into large chunks, and place in a food processor. Open tea bags and spread contents over the butter. Mix with processor until the tea leaves are blended into the butter and you have a nice creamy, soft texture. Add the almond flour, and continue to blend. Slowly add in the whole wheat flour, baking soda, and sugar until a soft cookie dough is formed.
Line a baking tray with foil and roll cookies into balls, placing them an inch apart on the baking tray. Take dried rose petals and garnish on top. Bake for 15-17 minutes until the cookies have browned on the outside and cooked through on the inside. Remove and allow the cookie to completely cool before removing it from the tray, as it will fall apart if you don’t leave it to harden for a few minutes. Serve and enjoy!