Step 1

Grind the jasmine tea leaves in a spice grinder or mortar & pestle until you get a fine powder (a few remaining bits of leaf is fine). Blend the butter and jasmine tea together with a rubber spatula, and allow to sit at room temperature overnight.

Step 2

Preheat your oven to 350­°F/175°C, and line a baking sheet with parchment paper.

Step 3

Combine the butter mixture with the vanilla and powdered sugar in a large bowl using a rubber spatula, or in a stand mixer fitted with a paddle attachment. Then add the flour and salt. Continue mixing until a soft dough forms.

Step 4

On a lightly floured surface, with a lightly floured rolling pin, roll out the dough to a 1/4-inch to 1/3-inch (0.75cm) thickness. (The thinner the cookie, the less time it will take to bake). Cut out cookies using a 2-inch (5cm) rectangle or round (or whatever shape you like) cookie cutter.

Step 5

Transfer to the parchment lined baking sheet, and bake for 10-14 minutes, or until the edges are just beginning to turn golden brown.