Take off the earl grey tea bag and grind it finely. I used a total of four tea bags If you don't like the strong scent, I think you can reduce it by one and use 4.5g.

Cut the butter into small pieces, microwave it every 30 seconds, turn it about 3 to 4 times and melt the butter completely. Set the temperature to 30 to 40 degrees

Add Muscovado sugar, white sugar and salt to melted butter at 30 to 40 degrees and mix lightly with a whisk

Add room temperature eggs, vanilla extract, and condensed milk and whisk lightly until sugar is not completely dissolved but mixes well with each other

Sift the flour and baking soda..

Add earl grey powder and mix with a spatula, drawing 11 lines. If you mix it too tightly, the cookie will become hard, so mix it carefully

When the powder is mixed to a certain extent, add the milk cover..

Mix it smoothly. When the powder disappears, stop mixing. Cover with plastic wrap and refrigerate in the refrigerator for about 30 minutes

Divide about 50 grams and pan it roundly.

Bake for about 8 minutes in a preheated oven at 190 degrees for Smeg. When the is done, leave it in a pan for about 10 minutes, transfer it to a cooling net, and let it cool completely to taste.