Grind the 1/4 teaspoon Earl Grey tea leaves in a spice grinder or mortar and pestle until very fine. Sift the ground tea into the flour if you want a smooth dough with the tea mixed in.

In a bowl mix 1 cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour and 1/4 cup almond flour. Add the ground tea and a scant 1/8 teaspoon almond extract. Stir in 1/4 cup coconut oil, melted, and 1/4 cup agave or maple syrup. Mix until the dough forms a soft ball. If the dough is sticky, chill for 15–30 minutes.

Preheat oven to 325°F (162°C). Roll the dough between parchment to about 1/8 to 1/4 inch thick. Cut shapes with cookie cutters. Use a small round cutter or tip to cut the center window in each cookie. Place cookies on a parchment-lined baking sheet.

In a small saucepan combine 1 cup white granulated sugar, 1/3 cup light corn syrup, and 1/3 cup water. Add a drop of vegetable oil and the 1/8 teaspoon lemon oil if using. Heat over medium heat, stirring until sugar dissolves. Bring to a boil and, if you have a candy thermometer, cook to hard crack (300°F / 149°C). If you do not have a thermometer, boil until the mixture is clear and very hot, watching so it does not burn.

Place a tiny dried flower or leaf into the center hole of each cookie. Carefully spoon a small amount of hot sugar syrup into each center to fill it. Work quickly and avoid overfilling. The sugar will settle and become clear.

Bake the cookies at 325°F (162°C) for 8–10 minutes. The cookies should be set and the candy clear. Let cool fully on the sheet so the candy hardens.

Once fully cool, transfer to a rack. The candy will set like stained glass. Keep cookies in a single layer or use parchment between layers to avoid sticking.