dry tea (red tea, raspberry zinger, any tea will do)
1. Cream butter, salt, and sugar. Beat in egg yolks.
2. Measure out the tea: takes 3-4 new tea bags, generally. Box of tea will say # of bags and weight of box, feel free to do the math to find rougly 10g of tea. Cut open bags and add to mixture.
3. Beat in flour. If mixture is too crumbly, add a little milk.
4. Spoon onto baking tray. Bake at 180/350 for 13 minutes or until edges brown, depends on size of cookies.
Adapted from online recipe... conversion is rough and rather unimportant.