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Earl Grey tea bag biscuits recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create 30 Earl Grey tea biscuits in under an hour for the ideal dipping treat.
Ingredients:
  • 125g butter, softened
  • 55g caster sugar
  • 1 Free Range Egg yolk
  • 150g plain flour
  • 35g cornflour
  • 1 tsp Earl Grey tea leaves
  • 1 tsp vanilla bean paste
  • 100g dark chocolate, melted
Instructions:
  • Prepare 2 baking trays by lining them with baking paper.
  • Beat butter and sugar with an electric mixer until pale and creamy. Mix in egg yolk until well combined. Add flour, cornflour, tea leaves, and vanilla; stir until just combined. Shape into a disc and cover with plastic wrap. Chill in the fridge for 30 mins.
  • Preheat the oven to 160°C. Divide the dough in half. Roll out one half on a lightly floured surface to a 3mm-thick rectangle. Cut the dough into 4cm x 6cm rectangles using a small sharp knife. Place them on a lined tray. Trim the corners from one short end of each rectangle to create a tea bag shape. Repeat the process with the other half of the dough. Chill in the fridge for 15 minutes before proceeding.
  • Using a 5mm piping nozzle or straw, puncture small holes in the trimmed end of each biscuit. Bake for 15 minutes or until lightly golden, rotating trays halfway through. Allow the biscuits to cool completely on the trays.
  • Pour the melted chocolate into a small bowl. Dip one end of each biscuit into the chocolate. Place the dipped biscuits back on the trays and allow them to set.
  • If you'd like, adorn the biscuits with tags. Keep them fresh in an airtight container at room temperature for up to 3 days.

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