Combine all the dry ingredients (flour, earl grey tea, powdered sugar, salt) into a food processor. Pulse a few times.
Add in the butter, vanilla extract and bergamot oil extract (if using).
Pulse a few times until a dough begins to form.
Dump the contents from the food processor onto a large piece of parchment paper.
Gather the dough with your hands and press to form a cylindrical log.
Wrap the log with plastic wrap and place into the fridge for 30 minutes.
Preheat oven to 375°F/191°C.
Remove the dough from the fridge and use a sharp knife to slice into rounds, about 1 cm thickness.
Place the cut rounds flat onto a baking sheet lined with parchment paper.
Bake the cookies at 375°F/191°C for approximately 12 mins, until lightly golden around the edges.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.