As a fan of Assam tea, I have to test this recipe. You find the instructions on page 186 in Cynthia Gold’s & Lisë Stern’s book, Culinary Tea.

Assam Shortbread Diamonds (about 60 pcs):

• 445 grams (1 pound) of unsalted butter, chilled.
• 200 grams (1 cup) of granulated sugar.
• 2 teaspoons bourbon.
• 500 grams (4 cups) of all-purpose flour.
• 1/2 teaspoon fine sea salt.
• 4 teaspoons of coarsely ground loose-leaf Assam tea leaves.

  by  theilr