Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Whizz the bread to breadcrumbs in a food processor. Spread out on a baking tray, then toast in the oven for 13-15 minutes, stirring twice, until deep golden. Leave to cool, then return the toasted crumbs to the food processor and whizz again until very fine.
2. Tip the toasted breadcrumbs, flour, ground almonds, sugar and salt into a large bowl. Stir until combined, then rub in the cubes of butter, using your fingertips, to a breadcrumb consistency. Make a well in the middle, add the egg, then use a cutlery knife to mix until it starts to come together. Shape into a ball with your hands, tip onto a lightly floured surface, then shape into a disc. Wrap and chill for 1 hour.
3. Preheat the oven again to 190°C, fan 170°C, gas 5. Roll out the dough between 2 large sheets of baking paper, until 2-3mm thick. Return to the fridge for 15 minutes. Use a 6cm fluted round cookie cutter to stamp out 20 biscuits (re-roll as needed). Arrange on 2 lined baking trays and bake for 12-14 minutes, until the edges are turning golden. Leave to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
4. For the buttercream, heat the milk in your smallest pan until just before it simmers. Put the tea bags in a mug, then pour over the hot milk and steep for 5 minutes. Use a spoon to press the tea bags against the side of the mug, then discard. Leave to cool.
5. Beat the butter and orange zest in a mixing bowl with an electric hand mixer until very soft, then sift over the icing sugar and beat again until light and creamy. Gradually beat in the Earl Grey milk until combined. Pipe or spoon the buttercream onto the bottoms of half the biscuits, then sandwich with the other halves. Dust with icing sugar to serve.