伯爵红茶Shortbread

1/8. Whisk flour, tea, and salt in a small bowl; set aside.
取小碗1只，拌匀面粉、茶叶和盐；

2/8. Put butter, sugar, and lemon zest in a large bowl, mix until pale and fluffy.
取大碗1只，搅拌黄油、糖和磨成碎屑的柠檬皮，搅拌到黄油蓬松泛白；

3/8. Mix in flour mixture until just combined.
1和2混合均匀，揉成面团；

4/8. Line a piece of baking sheet in a square pan, than evenly press in the dough, about 1/2 inch high.
烤盘内铺上烤纸，把面团均匀地按压在烤盘内，大约2cm厚；

5/8. Before baking, lightly score the dough to mark where you’ll cut the cookies later.
用刀在面团上轻轻划出痕迹，定下大约分多少块；

6/8. Prick each square with a fork.
用叉子在面团上扎些小孔；

7/8. Bake in preheated 350F (180C) oven until just golden in color, about 25-30 minutes.
180度C烤20至30分钟，烤至表面棕黄，牙签插入面团没有粘连即可；