Step 1

Blend the first 150g of digestive biscuits in a food processor until finely ground and resembles a “flour.” Separately, break the remaining 100g of digestive biscuits into small pieces (no larger than about a half inch) and set aside.

Step 2

Crush the earl grey tea leaves until reduced in size. Combine this with the two flours, baking soda, baking powder, and salt in a medium sized bowl.

Step 3

In a large mixing bowl, beat the softened butter with the granulated and light brown sugar on medium high speed until lighter in color, about 2-3 minutes.

Step 4

Add the eggs and vanilla extract and continue beating until light and fluffy, about 4-5 minutes.

Step 5

Combine the wet and dry ingredients and mix until just combined. Add the digestive biscuit pieces and white chocolate chips and mix until just incorporated.

Step 6

Scoop 2 inch dough balls onto a baking sheet, flatten them slightly, cover, and chill in the refrigerator for at least 30 minutes.

Step 7

While the dough chills, preheat the oven to 375ºF.

Step 8

Once chilled, place the slightly flattened dough balls at least 3 inches apart on a baking sheet and bake for about 18 minutes or until golden brown.

Step 9

Optional: While the cookies are still hot out of the oven, place a few white chocolate chips in the center of each cookie, let them melt, and use a spoon to spread to form a pool of chocolate. Sprinkle with tea leaves to garnish.