In a large mixing bowl or the bowl of a stand mixer, whip the butter on high speed until smooth and creamy.

Add the granulated sugar and lemon zest and mix on high speed until well combined.

In a separate bowl, stir together all purpose flour, Earl Grey tea, and kosher salt.

Add dry ingredients to the butter and mix on low speed until mixture resembles coarse breadcrumbs.

With your hands, bring the mixture together, kneading gently until a loose, crumbly dough forms.

Shape into a log, approximately 7 inches long and about 1 3/4 inches in diameter.

Wrap log in clingfilm/plastic wrap. Refrigerate at least 1 hour, or until firm enough to slice.

Preheat oven to 355° F (180° C). Line a half-sheet rimmed baking tray with parchment or a silicone mat.

Unwrap the log. With a sharp chef’s knife, trim ends then slice the log into slices, each about 1/4-inch thick. You should have approximately 18-20 slices.

Arrange on prepared tray.

Bake in preheated oven for 13-15 minutes or until very lightly golden brown around the edges

Cool completely on tray.

Melt the white chocolate in a microwave-safe bowl, or over a bain marie or double boiler.

Scoop into a piping bag. If you don’t have a piping bag, scoop the melted chocolate into a plastic food storage bag, then use scissors to clip the corner.

Pipe zigzags over the cookies.

Allow cookies to sit, uncovered, at room temperature until chocolate sets.

Store Earl Grey shortbread cookies in an airtight container at room temperature for up to 5 days.