First mix the tea leaves with the salt and the baking powder. Blend it into a fine powder.
Then place the flour on your worktop and use the bowl to make a well in the middle. Fill it with the white caster sugar, the tea powder, the egg and the cold cubes of butter.
Now start mixing all the ingredients and rube it between your hand to create a nice coarse crumble. Don’t overmix it, you want a nice crumble.
Then spread it on an oven tray. My trays are coated, but otherwise be sure to use a silicon sheet.
Bake it at 170 °C for around 25 to 30 minutes. Mix it every 5 to 10 minutes. Then keep it dry and covered for later.
